Ingredients
- 1 wheel (8 oz / 225 g) Brie cheese
- 1 tube refrigerated pizza dough or bread dough (or about 1 lb homemade dough)
- 2 tbsp dried cranberries
- 1–2 tbsp fresh rosemary leaves
- 1 tbsp chopped pecans or walnuts (optional)
- 1 tbsp honey (optional, for inside)
- 1 egg, beaten (for egg wash)
- Flaky sea salt (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Line a baking sheet or Dutch oven with parchment paper.
- Roll the dough into a circle large enough to wrap the Brie completely.
- Place the Brie in the center. If desired, top it with:
- Honey
- Half the cranberries
- Chopped nuts
- Fold the dough up and around the Brie, pinching the seams tightly underneath.
- Turn the loaf seam-side down.
- Brush the top with beaten egg.
- Use a sharp knife to make a few shallow decorative slashes.
- Sprinkle with the remaining cranberries, rosemary, and a little flaky salt.
- Bake for 30–35 minutes, until the crust is deep golden brown.
- Let it rest for 10 minutes before cutting.
Serve with
- Crackers
- Apple or pear slices
- Grapes
- Fig jam
- A drizzle of honey
The melted Brie becomes the creamy center, while the rosemary and cranberries create the same rustic look as the loaf in your photo. If you’d rather make the bread completely from scratch (including the dough), I can provide that version too.
