Pomegranate Glaze Baked Brie
Pomegranate Glaze Baked Brie
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This baked brie wrapped in flaky puff pastry, topped with a vibrant Pomegranate Simple Syrup glaze, is the ultimate crowd-pleasing appetizer! It’s easy to make, beautiful on the table, and pairs well with springtime sips.
Ingredients
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⅓ cup Sonoma Syrup Co. Pomegranate Simple Syrup
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1 tablespoon balsamic vinegar
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1 tablespoon honey (optional, for extra richness)
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Pinch of salt
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1 sheet puff pastry, thawed
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1 (8 oz) wheel of brie
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1 egg, beaten (for egg wash)
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Optional: chopped nuts, fresh thyme, or dried fruit for layering
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Pomegranate glaze, for serving
Pomegranate Glaze
Baked Brie in Puff Pastry
Directions
Pomegranate Glaze
In a small saucepan, combine the Pomegranate Simple Syrup, balsamic vinegar, and honey.
Bring to a gentle simmer over medium heat, stirring occasionally.
Let it reduce for 5–7 minutes, or until the glaze thickens enough to coat the back of a spoon.
Remove from heat and let cool slightly.
Drizzle over warm baked brie or serve on the side for dipping.
Baked Brie in Puff Pastry
Preheat oven to 400°F. Line a baking sheet with parchment paper.
Roll out puff pastry slightly on a lightly floured surface to smooth seams.
Place brie in the center of the pastry. Add optional toppings on top of the brie if using.
Fold the pastry up and over the brie, pressing gently to seal. Flip so the seam is on the bottom.
Brush with egg wash and bake for 35–40 minutes, or until golden and puffed.
Let sit for 5–10 minutes, then drizzle with pomegranate glaze and serve with crackers or sliced baguette.