Puff Pastry Baked Brie and Prosciutto di Parma with Cranberries
A deceptively easy and (obviously) delicious puff pastry baked brie, stuffed with prosciutto and cranberry sauce. Step-by-step photo instructions included!
Nothing can beat a puff pastry-wrapped baked brie in an appetizer popularity contest. There’s just something about the way the flaky pastry shatters and the warm, buttery brie flows. This one is even better (and festive!) with the addition of Prosciutto di Parma and bright cranberry sauce.
How to make Puff Pastry Baked Brie and Prosciutto di Parma with Cranberries:
- Lightly roll out your thawed puff pastry. Check the size by placing your wheel of brie on top to make sure you can fold the edges of the dough over to completely cover it.
- Slather the cranberry sauce on top of the puff pastry.
- Pile on torn Prosciutto di Parma.
- Place the brie wheel on top.
- Fold the sides of the pastry over the brie to enclose it completely.
- Chill until firm enough to handle easily, then flip the whole thing over and bake until golden.
- Rest the baked brie for 15 minutes before cutting into it.
Now let’s go step-by-step in photos.
Thaw the puff pastry if frozen (it can be thawed overnight in the fridge or on the counter for 30 minutes). Gently roll it out until it’s big enough to comfortably wrap your brie (do a test run to be sure).
Spoon the cranberry sauce in the centre of the pastry, where the brie will go.
Layer on the prosciutto. Tear it up into small pieces to make it easy for everyone to get a piece with each bite.
Which Prosciutto should you use?
There’s a hands-down quality difference with Prosciutto di Parma (similar to other products with protected names, like parmigiana reggiano and balsamico di modeno). I first fell in love with it when we lived in San Francisco’s Little Italy for a stint. I had no idea that prosciutto could be so flavourful and delicious, nuanced between sweet and savoury.
I stalked that deli on the corner and ate my weight in pork. We were recently in Italy and got to enjoy it closer to the source (although it’s actually only made in the Parma region of North-Central Italy). I had no idea we could get true Prosciutto di Parma in Canada until the Consortzio del Prosciutto di Parma inquired about a recipe collaboration, and here we are.
True Prosciutto di Parma is a 100% all-natural, gluten-free product made with only four ingredients: pork, sea salt, air and time. It is completely free of preservatives (like nitrates or “celery extract” which is also nitrates, by a deceptive name).
Look for the Parma Crown on the package or fire-branded directly on the ham, if buying at a deli. This is a sponsored post but feels more like a public service announcement. I’m so happy to have found it here!
Place the brie on top of the Prosciutto di Parma. Fold the sides of the pastry over the brie just like you are wrapping a gift. (Which, really, you are.)
Use the sides of the parchment paper to help you press down the corners and make a smooth wheel.
Chill the whole shebang while you preheat the oven. Flip the whole thing over before baking so that the smooth side is facing up. Brush with an egg wash for a lustrous golden shine and bake.
Now this is the hard part. Deep breath. You must wait. Fifteen whole minutes. Why?
If cut in right away, your whole serving platter will be flooded in molten, scalding-hot cheese. There are worse things, truly, but if you prefer a more civil dining experience, a short quarter-hour will ensure warm, gooey deliciousness that doesn’t threaten to burn a layer off of your fingers or drown your baguette.
Because the crust is already buttery-crisp, I prefer to serve a puff pastry-wrapped baked brie with warm bread rather than crackers. But you do you.
- 1 sheet frozen puff pastry thawed and lightly rolled out
- 1/3 cup cranberry sauce or chutney
- 150 grams (5 oz) Prosciutto di Parma torn in small pieces
- 1 550 g (19 oz) wheel of brie
- 1 egg beaten with 1 tbsp water
- Place pastry on a parchment-lined baking sheet. Spread cranberry sauce in a circle in centre of pastry. Scatter torn Prosciutto di Parma over cranberry sauce, then position the brie on top. Fold the corners of the pastry over the brie to cover it, then use the parchment paper to help you press the pastry snugly into the round shape. Freeze for 15 minutes while you preheat the oven to 400ºF.
- Just before baking, flip the brie over so the folded edges are underneath (it's easier to do this once chilled). Brush pastry all over with egg wash (or use a paper towel to dab it on). Bake for 25 minutes, or until crust is beautifully golden brown. Let stand 15 minutes at room temperature before cutting into it. The cheese will be melty and irresistible, but won't run out like hot lava.