Oct 06, 2019, Updated Nov 27, 2023 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:
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. Other Festive Appetizers to Try Here are some of my other favorite holiday party nibbles!
Mini Mozzarella Sticks with Dip Goat Cheese Appetizer with Pomegranate and Pistachios Baked Herbed Goat Cheese Fritters Easy Chicken Liver Pate Bacon-Wrapped Dates with Blue Cheese Baked Sweet and Sour Meatballs Boom Boom Shrimp
