1 cup frozen cranberries, thawed
2 tablespoons balsamic vinegar
¼ cup granulated sugar
½ tablespoon finely chopped fresh rosemary
1 tablespoon water
8 ounces frozen puff pastry dough, thawed or refrigerated crescent roll dough
1 round brie (about 8 ounces)
1 tablespoon unsalted butter, melted
Preheat oven to 375°F.
In a small saucepan, combine the cranberries, balsamic vinegar, sugar, rosemary, water, and salt. Stir to combine. Bring to a simmer over medium heat. Cook until thick, about 10 minutes.
Cut the pastry (or dough) into an 8×8-inch square. If you are using crescent roll dough, pinch all the seams together to make one unbroken piece of dough.
Place the pastry on a greased baking sheet and set the brie in the center of the pastry. Pinch the pastry up along the edges of the cheese—but don’t cover the top. Brush all edges of the pastry with the melted butter.
Spoon the cranberry sauce onto the brie. Place the baking sheet in the oven and bake for 12 to 15 minutes; the edges should be lightly golden and crisp.
Cool for 10 minutes before serving.