Orange-Cranberry Pistachio Baked Brie
with Crostini & Apples
- Tree Nuts
- Wheat
- Soy
- Milk
Is there anything more festive than a baked brie? This holiday-ready version—featuring an orange-cranberry sauce topping and chopped pistachios for extra crunch—is bound to elevate any Thanksgiving spread. Simply serve with sliced apples and crisp crostini for the ultimate savory-sweet app!
Ingredients
1 unit
Orange
½ ounce
Pistachios
(Contains: Tree Nuts)
1 ounce
Cranberry Jam
8 ounce
Dried Cranberries
8 ounce
Crescent Rolls
(Contains: Wheat)
2 unit
Demi-Baguette
(Contains: Soy, Wheat)
2 unit
Granny Smith Apple
1 teaspoon
Dried Rosemary
2 unit
Brie Cheese
(Contains: Milk)
Not included in your delivery
Olive Oil
Butter
(Contains: Milk)
Salt
Pepper
Cooking Steps
Start Prep
• Adjust rack to top position and preheat oven to 375 degrees. Wash and dry produce. • Zest orange until you have about ½ tsp zest. Halve orange. Roughly chop pistachios. Slice each baguette crosswise into eight rounds.
Toast Crostini
• Spread baguette slices out on a baking sheet and drizzle with olive oil. Toast on top rack until golden brown, 5-10 minutes.
Make Orange-Cranberry Sauce
• While crostini toast, in a small pot, combine jam, dried cranberries, ½ tsp rosemary, and ¼ cup water. Heat pot over medium-high heat. Cook, stirring occasionally, until sauce has thickened and liquid has slightly reduced, 4-5 minutes. TIP: Keep a close eye on the sauce to avoid burning. Lower heat if necessary. • Remove from heat; stir in orange zest and juice from half the orange.
Wrap Brie
• Unroll crescent rolls on a floured work surface; separate into two rectangles, pinching any diagonal seams together (you should have two 4-by-8 inch rectangles). • Place crescent roll rectangles about an inch apart on a second baking sheet; place one piece of brie in the center of each rectangle. Fold up long sides of rectangle around brie to cover; press edges in center. Fold excess dough along sides underneath brie and pinch to seal (seal should be on bottom of baking sheet).
Bake Brie & Finish Prep
• Bake wrapped brie on top rack until golden brown, 20-25 minutes. • While brie bakes, halve and core apples; thinly slice into half-moons.
Serve
• Divide baked brie between two serving plates (or arrange on a single platter!); top with orange-cranberry sauce and pistachios. Arrange apples and crostini around brie and serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the delicious combination of brie, cranberry, and orange, though some found the cheese mild.
- Ease of prep: Simple to make, but a few had trouble wrapping the brie or understanding the instructions.
- Suggestions: Consider baking at a lower temperature for longer to fully melt the cheese. Try blending the sauce for smoother texture.
- Portions: Double the cranberry jam for more topping; include extra crostini to balance the amount of brie.
- Presentation: A crowd-pleasing appetizer that impressed guests and made a beautiful addition to holiday spreads 🎉.
Reviews from our home cooks
This was fun, easy, and delicious! The only thing that would be helpful is more cranberry jam.
I felt like the directions for wrapping the brie were confusing. It seemed like I was only supposed to use half the pastry dough provided, according to the instructions, but that wasn't big enough to fully wrap the brie. So I used it all anyways, but that seemed like too much. Unsure.
Need to provide more crostini for that amount of brie! But, otherwise it was delicious.
The pastry should be browned at a higher temperature to avoid melting the Brie too much
This was a wonderful hors d'oeuvre! [Fresh rosemary would be much better: dried rosemary leaves are impossible to chop! Also, the dried cranberries didn't make a very "jammy" jam.]
I wish there were more jam included. Once reduced, there was not a lot of cranberry included, but overall this was my favorite aspect of the thanksgiving dish!
I doubled and was more than we needed for the four that night.
Highly recommend for an appetizer to bring to a party. Everyone loved it!
The sauce was perfect for the brie! I made more the next day!
The cheese didn't melt so I had to keep in the oven longer
