HOLIDAY BAKED BRIE WITH SWEET JELLY & PISTACHIOS

WineCheeseScallops
Jan 6
4 min read

Golden-brown baked dish with flaky crust in a rustic bowl, garnished with herbs. Wooden background adds a warm, inviting feel.

There’s something magical about baked brie during the holidays. Warm, melty cheese wrapped in golden pastry feels festive, cozy, and just a little indulgent—exactly what gatherings are made for. This Holiday Baked Brie with Sweet Jelly and Pistachios delivers sweet, salty, crunchy, and creamy in every bite.

Wrapped into one stunning centerpiece, this recipe is deceptively easy but looks like it took hours. It’s perfect for holiday parties, New Year’s Eve spreads, or anytime you want a show-stopping appetizer that disappears fast.

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Glass bowl of dried cranberries on a wooden surface with a white egg, jar with red checkered lid, and pistachios nearby.

Brie Cheese

Brie is a soft-ripened cheese known for its buttery texture and mild, creamy flavor. When baked, it transforms into a rich, molten center that pairs beautifully with both sweet and savory ingredients. Keeping the rind intact helps the cheese hold its shape while still becoming luxuriously gooey inside.

Pistachios

Pistachios add color, crunch, and a subtle nutty sweetness that balances the richness of the brie. Their natural green hue also makes this dish especially festive for the holidays. Chopping them finely ensures even distribution and a pleasant texture in every slice.

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Recipe Origin & Inspiration

Baking ingredients on a wooden counter: crescent roll can, raspberry jam, egg, dried cranberries, pistachios, and cheese in a kitchen setting.

This recipe was inspired by classic baked brie appetizers often served at holiday cocktail parties and family gatherings. We wanted a version that felt elegant but approachable—something that could be assembled quickly while still making a bold visual statement on the table.

Hand chopping green pistachios with a knife on a patterned wooden board. The kitchen setting has a warm, focused mood.

The combination of jam, cranberries, and pistachios gives a nod to traditional holiday flavors, while crescent roll dough keeps things simple and foolproof. It’s the kind of recipe that becomes a yearly tradition after just one bite.

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Tips, Serving Suggestions & Storage Advice

Puff pastry shaped like a star on a wooden board, topped with jam-covered cheese. Nearby, pistachios and an egg rest in bowls.

Use cold brie straight from the refrigerator for easier wrapping.
Seal the dough well to prevent cheese from leaking during baking.
Avoid overfilling with jam to keep the pastry intact.
Chop nuts finely for better texture and even coverage.
Line your baking sheet with parchment for easy cleanup.
Let the baked brie rest before cutting to avoid excess cheese spill.
Serve with a variety of dippers for crowd appeal.
Cover loosely with foil if browning too quickly.
This recipe is best served fresh and warm.
Store leftovers tightly wrapped in the refrigerator for up to 2 days; reheat gently in the oven.

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Unique Recipe Qualities

Brie cheese topped with jam and pistachios on pastry dough. A whole egg and bowls of ingredients are on a wooden counter in the background.

Wrapped into one impressive centerpiece.
Sweet and savory flavor balance.
Uses convenient crescent roll dough.
Festive colors perfect for holidays.
Easily customizable with different jams or nuts.
Minimal prep with big visual payoff.
Crowd-pleasing appetizer.
Ideal for make-ahead assembly.
No special equipment required.
Perfect for entertaining or gifting inspiration.

Hands fold dough around a filling of nuts and berries on a wooden board. A jar of cranberry sauce is nearby. Informal, homemade setting.

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Holiday Baked Brie with Sweet Jelly and Pistachios

Golden-brown pastry with rosemary sprigs in a rustic ceramic dish on a wooden table, evoking a warm, savory mood.

Ingredients

1 can (8 oz) refrigerated crescent rolls (8 count)
1 round (8 oz) brie cheese
1 egg, beaten
Raspberry jam or jam of choice
Pistachios or nuts of choice, finely chopped
1–2 Tbsp dried cranberries, chopped

Instructions

Preheat the oven to 350°F.
Unroll the crescent roll dough and separate into triangles.
Arrange the triangles on parchment paper or a lightly floured surface in a sun-like shape, overlapping the wide ends and pressing them together to seal.
Spread a layer of jam in the center of the dough.
Place the brie round on top of the jam.
Add another layer of jam over the brie, then sprinkle evenly with pistachios and dried cranberries.
Fold each triangle tip up and over the brie, pressing the sides together to seal and twisting the tips slightly to form a knot-like shape.
Transfer the wrapped brie to a baking sheet or baking stone.
Brush the pastry evenly with the beaten egg.
Bake for 20–24 minutes, or until the pastry is deep golden brown. If browning too quickly, tent loosely with foil.
Allow to cool for 15 minutes before serving.
Serve warm with apple slices, baguette slices, or crackers.

Golden-brown braided bread topped with herbs, set in a rustic dish. The bread's shiny surface appears freshly baked and inviting.

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