This Cranberry Brie Puff Pastry Galette turns a few simple ingredients into a beautiful sharing appetizer. Flaky golden puff pastry surrounds warm melted Brie with sweet-tart cranberries, toasted walnuts and fresh thyme.

A small drizzle of honey brings everything together without making the galette overly sweet. Serve it warm while the Brie is still soft and creamy.

Why You’ll Love This Recipe

Beautiful centre-of-the-table appetizer
Flaky pastry with warm, creamy Brie
Sweet, savoury and crunchy in every bite
Much easier to make than it looks

Ingredient Notes

Puff pastry: Use one sheet of all-butter puff pastry if available. Keep it cold until you’re ready to assemble the galette.

Brie: A small wheel or wedges of Brie both work. The rind is edible and can stay on.

Dried cranberries: Their concentrated flavour works better here than fresh cranberries, which can release too much liquid.

Walnuts: Toasting the walnuts first gives them much better flavour and keeps them crunchy.

Honey: Use only a light drizzle. The cranberries already provide sweetness.

Thyme: Fresh thyme adds a savoury note that balances the Brie and fruit.

How to Make Cranberry Brie Puff Pastry Galette

Prepare the Pastry: Preheat the oven to 400°F / 200°C. Line a baking sheet with parchment paper. Unfold the cold puff pastry and gently roll it just enough to smooth the seams and create a roughly 11-inch / 28 cm square.

Toast the Walnuts: Toast the walnuts in a dry skillet over medium-low heat for 3–4 minutes, stirring frequently, until fragrant. Transfer them immediately to a plate and roughly chop once cool.

Add the Brie: Place the pastry on the prepared baking sheet. Arrange the Brie slices over the centre, leaving about a 2-inch / 5 cm border around the edges.

Add the Toppings: Scatter the dried cranberries, toasted walnuts and thyme over and around the Brie. If using red pepper flakes, sprinkle them lightly over the filling.

Fold the Galette: Fold the pastry border inward over the filling, overlapping the corners slightly and leaving the centre exposed. Work quickly so the pastry stays cold.

Chill: Refrigerate the assembled galette for 10 minutes before baking. This helps the pastry hold its shape and puff more evenly.

Egg Wash: Brush the exposed pastry lightly with beaten egg, being careful not to let excess egg pool around the edges.

Bake: Bake for 22–27 minutes, until the pastry is deeply golden and puffed and the Brie is soft and melted.

Finish: Let the galette rest for about 5 minutes, then drizzle lightly with honey and finish with a few fresh thyme leaves.

Serve: Cut into wedges and serve warm while the Brie is creamy.

Tips

Keep the puff pastry cold for the flakiest crust.
Leave a clear border around the filling so the pastry can be folded easily.
Don’t overload the galette with honey; a small amount is enough.
If the Brie begins leaking slightly during baking, that’s completely fine.
Serve fairly soon after baking for the best melted-Brie texture.

Make Ahead

The galette can be assembled several hours ahead, covered and refrigerated unbaked. Brush with egg wash just before baking.

For the best texture, bake it shortly before serving rather than reheating it repeatedly.