Cranberry Topped Brie en Croute


  • 8 Original Cloudies
  • 1 egg
  • 1-pound round of brie
  • ½ c. fresh cranberry relish*
  • Serve with assorted cut fruit, vegetables and/or crackers


  • Preheat oven to 350.
  • Cover baking sheet with foil and lay a smaller piece of parchment on top. Set aside.
  • Using a rolling pin, gently roll individual Cloudies until they are slightly flat.
  • Place brie in the center of the parchment-foil lined tray.
  • Whisk the egg until light and fluffy.
  • Lightly brush brie top with egg wash and then press one of the flattened Cloudies rounds in the center. Flip it over so that side is now on the bottom.
  • Brush the remaining top and sides of the brie with egg wash.
  • Spoon the cranberry relish onto the center of the round.
  • One by one lay the flattened Cloudies on the brie, tucking a bit underneath to make sure you cover the entire round. Once all covered, gently press together to keep it compact.
  • Tightly wrap the brie with the foil/parchment to keep it all compact while baking.
  • Bake in 350 degree oven for 20 minutes.
  • Carefullyremove the parchment and foil. Brush with remaining egg wash and place back in the oven for an additional 12 minutes. Cool for 15 minutes before serving.


*Cranberry relish: In food processor, combine 1 bag fresh cranberries, ¾ c. sugar or appropriate amount of your favorite sweetener, zest and juice from 1 orange and pinch of cinnamon. Pulse until blended.


Recipe and photo credit: Kendra Peterson, Drizzle Kitchen