Cranberry Pecan Stuffed Brie
If you’re looking for a show-stopping holiday appetizer that’s equal parts elegant and effortless, this Cranberry Pecan Stuffed Brie is it! Creamy brie is layered with mascarpone, honey, cranberries, pecans, and fresh rosemary, making every bite rich, tangy, and perfectly festive.
I love this recipe because it’s one of those holiday appetizers that looks like it took a ton of effort, but really only requires a few minutes and a handful of ingredients. When holiday prep gets hectic and the kitchen feels like it’s in constant use, it’s such a relief to have a recipe like this in your back pocket!
I’ve served this stuffed brie at family gatherings and casual holiday parties, and it’s always a hit. Guests gather around, slice into it, and before you know it the whole thing has disappeared. It’s creamy, crunchy, sweet, and savory all at once, making it the perfect combination when you want something indulgent without the stress!
Why We Love This Cranberry Pecan Stuffed Brie Recipe
- Easy to make. This appetizer looks like something you’d order at a restaurant, but it comes together in less than 15 minutes. No baking or pastry needed.
- Perfectly festive. With cranberries, rosemary, orange zest, and honey, the flavors capture the cozy, festive feel of the holidays.
- Make-ahead friendly. You can assemble the brie a day in advance, then garnish with honey and toppings right before serving.
- Always a hit. The creamy brie, sweet-tart cranberries, crunchy pecans, and aromatic rosemary make for an irresistible combination.
Ingredients You Need
- Brie Cheese: The star of the dish. Brie’s creamy texture and mild flavor are perfect for pairing with sweet and savory add-ins. Choose a good-quality wheel for the best flavor.
- Mascarpone: Adds extra creaminess to the filling, making the texture rich and luscious. Room temperature mascarpone blends smoothly with the other ingredients.
- Pecans: Provide crunch and nuttiness. Save a teaspoon for garnish so you have a pretty finish on top.
- Dried Cranberries: Chewy, tart, and slightly sweet, cranberries balance the richness of the brie. Reserve a teaspoon for garnish.
- Orange Zest: Brightens the filling with a hint of citrus that complements both the cranberries and the honey.
- Fresh Rosemary: Adds earthy, piney notes that make the appetizer taste instantly festive. Save a teaspoon for garnish.
- Honey: Sweetens the filling and creates a glossy drizzle on top. Honey also helps the garnishes stick.
Variations & Substitutions
- Nuts: Walnuts, almonds, pistachios, or hazelnuts all work beautifully in place of pecans. Each brings a slightly different flavor and texture.
- Fruit: If cranberries aren’t your favorite, swap them for chopped dried cherries, figs, apricots, or even golden raisins for a sweeter touch.
- Herbs: Fresh thyme or sage can be used in place of rosemary for a different holiday-inspired twist.
- Baked Brie Recipe: Wrap the stuffed brie in puff pastry or phyllo dough and bake until golden for an extra indulgent, melty version.
How to Make Holiday Stuffed Brie
- Slice the Brie in Half: Carefully cut the brie wheel in half horizontally to create two equal rounds. Set aside. It’s easier to cut when it is straight from the fridge.
- Make the Cranberry Pecan Filling: In a small bowl, combine the mascarpone, chopped pecans, dried cranberries, orange zest, rosemary and 1 tbsp honey.
- Assemble: Spread the mascarpone mixture evenly over the cut side of the bottom half of the brie. Place the top half of the brie back on top, like a sandwich.
- Garnish & Serve: Drizzle the remaining tablespoon of honey over the top of the brie. Garnish with more chopped fresh rosemary cranberries and pecans on top. Enjoy!
Tips for Success
- Cut cold and serve room temperature. Slice the brie while it’s chilled so you get a clean cut, but let it rest for 15–20 minutes before serving so it’s soft and spreadable!
- Don’t overstuff! Resist the urge to add too much filling. A thin, even layer prevents the brie from splitting apart.
- For extra flavor, lightly toast your pecans in a dry skillet before chopping. It deepens their nuttiness and makes the filling more aromatic.
- Use high quality honey! A drizzle of high-quality honey (like wildflower or orange blossom) makes a big difference in flavor.
- You can assemble the brie up to 24 hours in advance. Just wrap tightly in plastic wrap and refrigerate. Bring to room temperature before serving.
Serving Suggestions
Cranberry Pecan Stuffed Brie is as versatile as it is delicious. Here are some ways to enjoy it:
- With crackers and crostini. A classic pairing that lets guests scoop up creamy bites of brie.
- With fresh fruit. Sliced apples, pears, and grapes balance the richness of the cheese.
- On a cheese board. Add alongside other cheeses, cured meats, nuts, and jams for a stunning holiday spread.
- Paired with wine. Try a crisp white like Sauvignon Blanc, a sparkling wine, or even a light red like Pinot Noir. The acidity cuts through the richness nicely.
- As a starter for holiday dinners. Place this stuffed brie in the center of your appetizer table to set the festive tone for the meal! And don’t forget some poached pears in wine sauce for dessert!
Frequently Asked Questions
Cream cheese works well if mascarpone isn’t available. It has a slightly tangier flavor but still blends into a creamy filling.
Yes! While this recipe is delicious served as-is, you can wrap the stuffed brie in puff pastry and bake at 375°F for 20–25 minutes until golden. The filling will melt slightly, and the pastry adds another layer of texture.
Wrap the stuffed brie tightly in plastic wrap and refrigerate for up to 3 days. Enjoy cold or let it sit at room temperature for 20 minutes before serving again.
More Appetizer Recipes to Try
- Chicken Liver Pate
- Roasted Acorn Squash and Burrata Salad
- Artichokes with Mustard Vinaigrette
- Baked Brie with Roasted Grapes
- Cranberry Pistachio Crusted Cheese Log
Festive Cranberry Pecan Stuffed Brie Recipe
Ingredients
- 8 oz wheel of brie
- 4 oz mascarpone room temperature
- ¼ cup chopped pecans save 1 tsp for garnish
- ¼ cup chopped dried cranberry save 1 tsp for garnish
- 1 tsp orange zest
- 2 tsp fresh rosemary chopped save 1 tsp for garnish
- 2 tbsp honey divided
Instructions
- Carefully cut the brie wheel in half horizontally to create two equal rounds. Set aside. (it’s easier to cut when it is straight from the fridge)
- In a small bowl, combine the mascarpone, chopped pecans, dried cranberries, orange zest, rosemary and 1 tbsp honey.
- Spread the mascarpone mixture evenly over the cut side of the bottom half of the brie. Place the top half of the brie back on top, like a sandwich.
- Drizzle the remaining tablespoon of honey over the top of the brie.
- Garnish with more chopped fresh rosemary cranberries and pecans on top. Enjoy!
