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Petit Baked Brie with Mulled Cranberry Sauce and Spiced Honey

Course Appetizer
Prep Time 12 minutes
Bake Time 30 minutes
Servings 6

Ingredients

Mulled Cranberry Sauce

  • 1 cup fresh cranberries
  • 1/3 cup cane sugar
  • 1/3 cup orange juice
  • 10 drops Hedessent Mulberry Flavouring
  • 8 drops Hedessent Ginger Flavouring
  • 10 drops Hedessent Cinnamon Flavouring
  • 7 drops Hedessent Clove Flavouring

Spiced Honey Drizzle

  • 1/4 cup honey
  • 8 drops Hedessent Ginger Flavouring 
  • 6 drops Hedessent Cinnamon Flavouring

Petit Baked Brie

  • 175-200 g small Double Crème Brie 
  • 1 sheet sheet of pre-made puff pastry, thawed
  • 1 egg beaten 
  • 2 tbsp turbinado cane sugar
  • 1 pkg nut and seed crackers
  • Fresh Thyme for garnish (optional)

Instructions

Mulled Cranberry Sauce Instructions

  • In a small pot over medium-high heat, bring cranberries, sugar, and orange juice to a gentle boil. Cook for 10-12 minutes until cranberries are soft and beginning to jam
  • Remove pot from heat and stir in Hedessent Flavourings. Set aside until ready to use.

Spiced Honey Drizzle Instructions

  • Stir Ginger and Cinnamon flavours into honey. Set aside.

Baked Brie Instructions

  • Preheat oven to 425°F. Line a baking tray with parchment paper.
  • Cut puff pastry into a smaller square so that it will just wrap over brie. Place pastry onto the baking tray.
  • Place brie in the centre of the pastry. Spoon half of cranberry sauce over the top of the brie, reserving some sauce for serving. Fold each corner of the pastry towards the centre, covering the brie. Brush pastry with beaten egg and sprinkle with sugar.
  • Bake until pastry is golden brown, 25-30 minutes.
  • Transfer baked brie to a serving board or platter with crackers. Drizzle with honey and garnish with fresh thyme. Serve with extra cranberry sauce and honey. 

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