Baked Brie with Cranberries and Walnuts in Puff Pastry

To prepare the Brie, use a sharp paring knife to make shallow incisions along one side of the cheese, cutting from top to bottom through the rind. Secure the Brie with a thin thread or floss, tying a simple knot around the cut edge. Gently tug on both ends of the thread to separate the Brie into two halves.

Arrange the Brie halves, cut-side up, on a flat surface. Spread a layer of cranberries over one half and walnuts over the other, gently pressing them into the cheese. Reunite the two halves with cranberries on top of walnuts, pressing them together firmly to prevent any stray berries or nuts from escaping.

Unfold a sheet of puff pastry on a lightly floured surface to about 1/8-inch thickness. Position the Brie in the center of the pastry, then gently lift and tuck the edges to ensure they cover the entire cheese. Trim any excess pastry from the corners if necessary.

Combine egg and water in a small bowl, whisking until smooth. Brush the egg wash over the pastry to seal it around the Brie. Fold one edge of the pastry over the cheese, followed by the opposite edge, and then the remaining edges to completely encase it. Trim any excess pastry as needed. Flip the Brie over so that the seam is at the bottom, then press it gently into place. Brush the top and sides of the wrapped Brie with egg wash.

Cut out decorative shapes from any remaining puff pastry, placing them on top of the Brie. Lightly brush these decorations with egg wash to help them stick. Place the Brie in the freezer for 1 hour to firm up.

Preheat your oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper, making sure it's large enough to accommodate the Brie.

Carefully place the Brie on the prepared baking sheet, then bake it in the preheated oven for 20 to 25 minutes, or until it's nicely browned and leaking cheese.