Baked Brie with Pepper Jelly
Maybe you don't think peppers make good jelly, or pair well with brie, but they do! This recipe is a delicious appetizer, perfectly sweet, rich, and spicy.
- 1 (8-ounce) wheel baby Brie
- 1/2 package puff pastry, thawed for about 40 minutes at room temperatures
- 2 to 4 About 2 to 4 tablespoons pepper jelly
- 1 egg white mixed with about 2 teaspoons cold water
Adapted from ourbestbites.com
NOTE ON PEPPER JELLY:
Try to find some without onions, garlic, or other spices; fruit juice is okay; Tabasco is a great, widely available, reliable choice.
Preheat oven to 400°F.
Gently unfold the puff pastry sheet, mending any broken spots. Cut the brie in half lengthwise and place one half, rind down, on the pastry. Spread with jelly and then place the other half of the brie, rind up, on the cheese. If necessary, trim the excess pastry and then fold it over the cheese, sealing the edges.
If desired, decorate the brie with decorative shapes cut from the excess dough and brush it with the egg white/water mixture.
Place the bundle, seam-down, on a lightly greased baking dish. Bake for 15-20 minutes or until the pastry is golden brown.
Serve with crackers, bread, and fresh fruit (like strawberries, apples, pears, and grapes) if desired. This is perfect as an easy, elegant holiday appetizer.