Brie & Cranberry Puff Pastry Tree
Serves: 8–10
Prep Time: 15 minutes
Bake Time: 20–25 minutes
🧈 Ingredients
Pastry Layers
2 sheets puff pastry, thawed
1 egg, beaten (for egg wash)
200 g (7 oz) brie cheese, thinly sliced
Filling
1/2 cup cranberry sauce (homemade or whole-berry canned)
1/4 cup dried cranberries (optional)
1/4 cup chopped pistachios (optional for crunch)
1 tsp fresh rosemary, finely chopped (optional but amazing)
🍽️ Instructions
1. Prepare the Puff Pastry Tree Base
Preheat oven to 400°F (200°C).
Line a large baking sheet with parchment paper.
Lay out the first puff pastry sheet on the parchment.
Using a sharp knife, lightly trace a large Christmas tree shape (triangle top with a wide base).
Don’t cut yet—just outline the shape so you can match the second pastry sheet.
2. Add the Filling
Spread the cranberry sauce evenly over the tree outline.
Sprinkle dried cranberries, pistachios, and rosemary (if using).
Arrange brie slices over the top, covering as evenly as possible.
3. Top With Second Pastry Sheet
Place the second puff pastry sheet directly over the first.
Gently press to seal the cheese and filling inside.
4. Cut Out the Tree Shape
Now cut through both layers of pastry to create the full tree shape.
Remove the excess pastry from the sides (you can save and bake as shapes later).
5. Make the Tree Twists
Starting on one side of the tree, cut horizontal “branches” about 1 inch (2.5cm) apart—
Be careful not to cut the center trunk!
Twist each branch 2–3 times to expose the layered filling.
Repeat on the other side.
6. Brush & Bake
Brush the entire tree with the beaten egg.
Bake 20–25 minutes, or until golden brown, puffed, and crisp.
Let cool for 5 minutes before moving (it’s delicate when hot!).
🌟 Optional Finishing Touches
Drizzle with honey
Add extra pistachios or dried cranberries on top
Sprinkle with powdered sugar for a snowy effect
Serve with extra cranberry sauce on the side
👍 Tips for Success
Keep puff pastry cold for maximum puff.
Brie is easier to slice when chilled.
If branches untwist, twist them again right before baking.
You can prep the tree ahead and refrigerate for up to 6 hours before baking.