Step 1

In a medium sized bowl, rinse the cranberries with cool water, and remove any stems or blemished berries. Drain the cranberries in a colander.

Step 2

Heat orange juice and sugar to boiling in 3-quart saucepan over medium heat, stirring occasionally until the sugar dissolves.

Step 3

Stir in cranberries. Heat to boiling over medium heat, stirring occasionally. Continue boiling about 5 minutes longer, stirring occasionally, until cranberries begin to pop. Simmer for about 20 minutes. Don't worry if every single cranberry does not completely pop. Stir in the orange zest.

Step 4

Pour sauce into bowl and let it chill in the fridge for about an hour, or you could make it ahead of time (up to 5 days ahead of time).

Step 5

Defrost puff pastry sheet in the fridge overnight or on a clean counter 30-60 minutes before ready to use (defrost time is depending on how warm your kitchen is).

Step 6

Preheat the oven to 400 Fahrenheit.

Step 7

Line a baking sheet with a parchment paper (foil paper also fine to use).

Step 8

On your clean working space, sprinkle on a little bit of flour. Sprinkle also on your rolling pin a little bit of flour.

Step 9

Roll the pastry sheet until 11x11-inches. If it breaks while rolling, push the breaks back together with your clean fingertips.

Step 10

Slice the Brie in half horizontally and place the bottom of the brie in the center of the puff pastry with the cut side up.

Step 11

Spoon 2/3-3/4 of the cranberry sauce (try to use mostly fruit so it won’t be too juicy)on over the cut side of the brie on the puff pastry.

Step 12

Place the other half of the brie on top, so that the cut side is in the middle and the rind side is up. An option here is to to add more of the cranberry sauce on top of the brie (I did not do that, but you sure could if you would like more fruit). You could also reserve the rest of the cranberry sauce to serve on your tray with the accompinents.

Step 13

Fold the puff pastry corners around the cheese filled round, pleating it as you work around the sides. This helps to seal the pastry and also looks very pretty.. Each time you are bringing pastry pieces together, brush it before with egg wash as this will help it stick together. It’s sort of like wrapping a package.

Step 14

Trim any excess dough and reserve to use for decorating. You could also use cookie cutter to make shapes with the remaining dough.

Step 15

When all the edges are folder over and connected around the cheese, brush the whole pastry with rest of egg wash.

Step 16

Transfer the pastry wrapped Brie to parchment lined baking sheet and place in the fridge for 15-20 minutes to chill.

Step 17

While it is chilling, preheat the oven to 400 degrees.

Step 18

Bake the brie for about 15-25 minutes or until puffed and nicely golden brown.

Step 19

Every oven is different and it’s best to check it at 15 minutes, as it may be ready. You don’t want it to brown too much.

Step 20

Remove from the oven and allow to cool for 5-10 minutes. If you rush and cut it the cheese and cranberries will ooze out all steaming and melted (that’s the way I usually do it, so nothing wrong with that). BUT if you prefer it cleaner, let it cool and firm a bit.

Step 21

Drizzle on a little honey and sprinkle on the almond slivers. You could also sprinkle on some fresh cranberries (just a handful) for a pop of festive color. Slice and serve with your accompaniments.