Mediterranean Flaky Puff Pastry with Brie, Cranberries & Toasted Walnuts
This is one of those appetizers that feels elegant but takes almost no effort. Brie melts into a creamy layer, cranberries bring a bright tart-sweet note and the walnuts add crunch. The puff pastry does the rest, giving you a golden, flaky shell that looks like you worked harder than you did. It’s a great option for gatherings, holiday tables or any time you want something warm and comforting with a little Mediterranean touch from honey, herbs and nuts.
Total Time: About 40 minutes
Servings: 8 to 10 squares, depending on how you cut it
Ingredients
For the pastry:
1 sheet frozen puff pastry, thawed
1 small wheel of Brie (about 7 ounces), rind on
½ cup dried cranberries
⅓ cup toasted walnuts, roughly chopped
2 tablespoons honey
1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
1 egg, beaten (for egg wash)
Optional finishing touches:
Extra honey
Fresh thyme or rosemary
Pinch of sea salt
Balsamic glaze
Instructions
Preheat your oven to 400°F (205°C). Line a baking sheet with parchment.
Roll out the thawed puff pastry on a lightly floured surface to smooth any creases.
Place the Brie in the center of the pastry sheet.
Sprinkle the cranberries and chopped walnuts over the top of the Brie.
Drizzle honey and add thyme on top.
Fold the pastry edges up and over the Brie, overlapping slightly. Press lightly to seal.
Brush the pastry with beaten egg for a golden finish.
Move the wrapped Brie onto the prepared baking sheet, seam-side down.
Bake for 22 to 25 minutes, or until the pastry is puffed and deep golden brown.
Let it rest for 10 minutes before slicing. Finish with extra honey or herbs if you like.
Tips
Keep the pastry chilled so it stays flaky. If it gets warm, pop it back in the fridge for five minutes.
Trim the rind only if you prefer. The rind helps keep the cheese contained, but it’s optional.
Toast the walnuts for better flavor. Even a quick three minutes in a dry pan boosts the aroma.
Don’t over-stuff. Too many cranberries or nuts can cause the pastry to burst.
Use parchment paper so the melted cheese doesn’t stick.
Let it rest after baking. This keeps the filling from spilling out when you cut it.
Add a pinch of salt on top if your honey is extra sweet.
If the pastry opens while baking, patch it using a bit of leftover dough.
Serve warm, not hot. The flavors come through better once it settles.
Use a sharp serrated knife to cut through the flaky layers cleanly.
Variations
Fig & Walnut: Swap cranberries for chopped dried figs.
Pomegranate Topping: Add fresh pomegranate seeds after baking for brightness.
Pistachio Crunch: Replace walnuts with pistachios for a green, nutty finish.
Apricot & Almond: Use dried apricots and toasted almonds.
Rosemary Honey: Add rosemary instead of thyme for a stronger herbal flavor.
Spiced Cranberries: Mix cranberries with a pinch of cinnamon.
Savory Spin: Add a thin layer of caramelized onions before wrapping.
Sesame & Za’atar: Sprinkle the top with za’atar and sesame seeds before baking.
Olive & Herb: Add a few chopped Kalamata olives for a Mediterranean twist.
Mini Pastries: Cut the puff pastry into small squares and make individual bites instead of one large parcel.
Q&A
Can I make this ahead?
Assemble it and keep it in the fridge for up to six hours. Bake right before serving.
Do I need to remove the Brie rind?
It’s edible and helps hold everything together. Remove only if you prefer a softer melt.
Can I use camembert instead of Brie?
Yes, it works the same way.
What if I don’t have puff pastry?
Phyllo dough works, but it won’t be as puffy. Butter each layer.
Can I freeze it?
Freeze it unbaked. Bake from frozen and add a few extra minutes.
Can I add more fruit?
Keep it minimal. Too much can make it soggy.
How do I reheat leftovers?
Use the oven at 325°F (165°C) for 10 minutes. Avoid the microwave.
What can I serve it with?
Crackers, sliced baguette or apple slices.
How do I prevent leaks?
Seal the pastry tightly and place it seam-side down.
Can I use a larger Brie wheel?
Yes. Just adjust the baking time by a few minutes and stretch the pastry if needed.
Nutrition
(per serving, approximate)
Calories: 220
Fat: 14g
Carbs: 18g
Protein: 6g
Sugar: 8g
Fiber: 1g
Conclusion
This pastry has the kind of balance that works for almost any occasion. The Brie melts into something soft and mellow that spreads easily over a cracker or slice of bread. When it bakes inside the puff pastry, the cheese takes on a richer flavor while the shell turns crisp and golden. The cranberries add a bright tang that cuts the richness without overwhelming it. The walnuts bring a toasted aroma and a little crunch so every bite has a mix of textures. A drizzle of honey or a few thyme leaves finish it off with a Mediterranean-style sweetness and herbal note.