Take everything you love about Baked Brie and make it next level! Encrusted in pastry and covered in chutney, you'll want to have this recipe on repeat!
Combine all ingredients in a 2-quart heavy saucepan set over medium heat.
Simmer, stirring occasionally, until cranberries burst then collapse, about 12 minutes.
Transfer chutney to a bowl and cool, uncovered. When cool, cover and refrigerate 6-8 hours to allow flavors to develop.
Baked Brie:
Preheat oven to 400 degrees F.
Thaw a sheet of puff pastry according to package directions. Unfold pastry sheet on a parchment-lined baking sheet.
Place brie wheel in the middle of the pastry square. Fold each corner over the brie towards the center. Tuck the new corners under, creating a package.
Bake brie for 15 minutes until pastry is just set. Remove from oven and, using a sharp knife, carefully cut off the top layer of the pastry, leaving a bit still wrapped over the top edge of the brie.
Pile the chutney on top of the brie, then sprinkle on the pistachios.
Cover the brie with aluminum foil or parchment and bake 10-15 more minutes, until pastry is darkened to your liking.
Remove brie from the oven and transfer to a serving plate or tray. Drizzle with honey and serve immediately with crackers and fruit.
Notes
Chutney can be made 5 days ahead and chilled, covered. Leftovers will stay fresh when chilled for up to 2 weeks.