Baked Brie Stuffed with Fennel, Dried Cranberries and Port

By Marge Perry & David Bonom
Turn a simple wheel of brie cheese into a show stopping appetizer whose good looks are a perfect prelude to its wonderful balance of rich, sweet, warm and tangy flavors.
  • Cuisine: French
  • Course: Appetizer


  • chopped fresh thyme
  • Dried cranberries
  • Egg
  • Fennel Bulb
  • frozen puff pastry sheets
  • garlic cloves
  • onion
  • port wine
  • Sea salt
  • sugar
  • unsalted butter
  • whole Brie cheese wheel


  1. Melt the butter in a large nonstick skillet over medium. Add the fennel, onion, garlic, sugar and thyme
  2. On a lightly floured surface roll out 1 pastry sheet into a 13-inch square and transfer to a shallow baking sheet that has been lined with parchment paper. Set the bottom half of the cheese in the center of pastry, cut side up. Spread the cooled fennel mixture over the cheese then cover with the top half, cut side down. Stretching the dough slightly, if necessary, wrap it up and over the cheese, it will not cover the entire top. Brush the sides of the pastry with some of the egg. Roll out the remaining pastry sheet, on a lightly floured surface, into a 13-inch square. Set over the top of the cheese, trimming the 4 corners slightly, and snugly wrap over the wheel, tucking excess pastry underneath. Brush the outside completely with egg. If desired, cut leaf shapes from the trimmings and decorate top. Refrigerate, uncovered, 30 minutes.
  3. Preheat the oven to 425°F.
  4. Bake the cheese until the pastry is golden and puffed, about 20-22 minutes. Cool 20 minutes then transfer to a platter before serving.