Baked Brie with Pepper Jelly

First things first, right? Thank you guys SO much for all your entries in the final BHG giveaway! We loved reading through all the things you were thankful for so much! We’ve got 20 winners for y’all, courtesy of If you’ve won, please contact us within 48 hours; otherwise, we’ll randomly draw another winner. Ready?

Now…I’ve been a fan of brie for nearly as long as I can remember. It is probably my favorite cheese and I’ve been known to be subject to wild and crazy brie cravings that end, um, badly. Since we’re only a week away from Thanksgiving, I wanted to share my favorite easy an elegant way to dress up an appetizer platter. I love it on crackers and bread, but it’s also delicious with fruits and vegetables (which is usually how I justify the cravings that end badly).
Before I moved to Louisiana, I’d heard of pepper jelly (mostly when I wondered why anyone in their right mind would ever want to eat pepper jelly). After I moved here, I discovered that not only was it a staple in Louisiana snacking, but it was delicious. I mean, you’re not going to go make a peanut butter and pepper jelly sandwich (or maybe you are, who am I to judge?), but it’s so good when you want that sweet/spicy/savory combination. Like with cheese. Soft, creamy cheese that spreads like butter. When you buy it, definitely check the ingredients; my favorites are often paired with some kind of fruit juice, but the ones with onions, garlic, and other spices kind of get a little weird. I just like the simplicity of the sweet, tangy heat and nothing else, you know?
My friend Kelly introduced me to baked brie with pepper jelly and I’m pretty sure I can never forgive her because my pants have not fit the same since. All you need is an 8-ounce (or in that neighborhood) wheel of brie, pepper jelly (I got this one from a trip to the farmer’s market), and puff pastry:

Puff pastry comes with two sheets per box, so remove one sheet and allow it to stand at room temperature for about 40 minutes. Place the remaining sheet in a freezer-safe bag and save it for another use.

Preheat the oven to 400.
When the pastry has thawed, gently unfold it on a very lightly floured surface. If there are any cracks, lightly moisten them and gently press them back together.
Carefully cut the wheel of brie in half lengthwise (it helps if it’s cold). Place one half, rind side-down, on the pastry. Spread a layer of pepper jelly over the cheese. Place the other half, rind side-up on the jelly, almost like a brie sandwich (let’s not even go there).
If you want, you can spread another layer of jelly on top of the rind.
You’ll want 2-3 inches of pastry surrounding the cheese, but any more than that will get bulky, so you may need to trim about 1″ of pastry on one or more sides (reserve the scraps for decorations). Carefully wrap the pastry around the cheese, sealing the edges shut so the melted cheese and jelly won’t leak out when it’s baked.
Invert the pastry-wrapped cheese onto a lightly greased baking dish so the seam side is down. If you want, you can cut some decorative shapes out of the dough scraps and use them to decorate the wrapped cheese. Brush the pastry with an egg white mixed with water and bake for 15-20 minutes or until the pastry is golden brown. Serve with crackers, slices of bread, and fresh fruit like pears, grapes, strawberries, and apples.

If you want, you can have a jar of pepper jelly handy so if there isn’t enough of that flavor in the baked brie (it actually ends up coming out pretty subtle), you can add a little more. Because it’s awesome.


  1. Couple of questions: is the Elizabeth that won a walmart gift card me? And if so, does this count as contacting you? Thanks! πŸ™‚

  2. Elizabeth–I have emailed or otherwise contacted all the winners. I believe this Elizabeth was a librarian with a blog, but I'd have to get on my other computer to remember for sure. Regardless, if you haven't received an email or a blog comment saying that you won, then it's probably not.

  3. Hi, I'm the Amy R that won, but alas, no email πŸ™ I could tell it was me cause I clicked on the link. .I can be reached at . . . . Oh, I made your Cinnamon Carmel Corn 2 weeks ago and it was so easy and WONDERFUL! I took it to a quilt group and everyone wanted the recipe so I told them about your blog~ Thanks for all the yummyness!

  4. This may be a really stupid question…but, I never understood eating the rind? Do you just eat around it or do you actually eat the rind with the cheese/jelly/puff pastry? Can the rind be taken off before you cook it or will that make too much of a mess?

  5. Nikki–It really depends on the cheese. Some of the rinds are hard and yucky and some of them add kind of a cool texture. I used Alouette baby Brie specifically because you can eat the rind (and it's good).

    Hope that helps!

  6. This looks great. An even easier thing to make is to take a block of cream cheese and let it warm to room temperature. Then, just pour some pepper jelly on top and serve with crackers. Mmm….that pepper jelly is awesome stuff.

  7. You are killing me with this! I am pregnant, and not supposed to have soft cheese, but I may just have to make this for the holidays and sneak a little taste!!

  8. I think I'm going to LOVE This!! but I'm going to use the Tastefully simple Sweet pepper Jalapeno Jam that I love! Thanks! I've never had brie and bought some to "try" the other day.. yumm!!

  9. My favorite pepper jelly is raspberry chipotle. I love it with cream cheese. I also love baked brie. So, I love the idea of the combination! Can't wait to try it. I usually do baked brie by putting a layer of brown sugar, some pats of butter, and sliced almonds on the puff pastry, then lay the brie on top of it, wrap and turn over, so the sugar/almond mixture ends up on top and gets all melty with the cheese when you bake. I want that leaf cookie cutter – very cute.

  10. I've love Brie, especially when I coat it with caramel and nuts and throw it in the oven. I'm nervous to try pepper jelly but this recipe looks delicious!

  11. This looks amazing! And because I like all things beautiful, where can I find that cookie cutter? Mine are all old and flimsy and I never use them for that reason.
    Oh, and I tried your Zesty Sloppy Joe's two weeks ago and they were superb. Never again will I buy that stuff out of a can!

  12. The first time I ate Brie we were in a yurt up in the sawtooth mountains, and my hubbys cousin brought it. He is obsessed with cheese. So we had Brie, with Raspberry sauce. It was good. But this sounds AMAZING! We will have to give it a go. (We are down to only 3 jars left of my jalapeno jelly.) Oh and you guys' White Chicken Chili. All I can say is fabulous!

  13. This looks so good! I really want to make this for thanksgiving. My boyfriend's family always has a cheese plate, but I think this would be great to bring!

    You guys always have the best recipes!

  14. Yum. Is there a cheese out there lovelier then brie? I think not. I've done a variation of yours before using minced shallots and dried figs cooked in some port instead of the jelly. Amazing. I got a jar of pepper jelly in a jam exchange I participated in this summer, so this just might get added to the next cocktail hour πŸ˜€

  15. I LOVE baked brie! I have made a variation of yours for every family holiday get together for the past couple of years. You mix honey and dried cherries and then plop them on top of the brie, then wrap if the puff pastry. It's seriously good!

  16. THis is definately one I'm going to make. I also love brie with this fig jelly that I used to get at Longo's in Canada. I wonder if I can find that here. It's the best with pecans inside as well.

  17. My mother-in-law introduced me to baked brie the first Christmas I spent with my [soon-to-be] husband's family and loved it! She makes it just like this – complete with the cute, decorative cut-outs. Have never had it with the pepper jelly, though – sounds good.

  18. I can't believe I've never heard of this before. I need more "foodie" friends like you Kate. Sounds wonderful. I have a silly question though: how do you eat it? It looks all beautiful and covered up by puff pastry… do you just take a knife or spoon and jab into it? Do you slice it up for people? What's the protocol?

  19. Brie with Pepper Jelly – YUMMO as "you-know-who" might say! And if you want to (god help me for saying this) "Kick It Up a Notch" try using SEEDLESS Raspberry Jelly and throw in a decent handful of fresh Raspberries. Mix the jelly and fruit well – and for that special "kick" add 2 (or 3!) tablespoons of the juice from a jar of pickled jalapeno pepper slices. So doggone good, you'll want to howl at the moon!!

  20. This looks so amazing! I just made some jalapeno jelly last week, but I already finished it all off (jalapeno jelly + cheddar garlic biscuits? Yum!). I think I just might have to make some more jelly so I can make the baked brie too!

  21. I just wanted you to know that I sent you an email with my address. I'm so excited I won. How fun! Thanks for the great giveaway!

  22. so I'm am so ready to make this appetizer for dinner except… I can't find fruit pepper jelly anywhere! I found a mild jalepeno one at Reams but no pepper jelly at Allen's or Walmart…. where is the best place to look to find pepper jelly?

  23. Kim–I think the mild jalapeno jelly might work; it will probably still be a little bit spicy.

    Where are you? I'm guessing Provo or Salt Lake. Have you tried Smith's? Also, try looking for the Tabasco brand; that's probably your best bet for a good, national brand.

  24. I actually found a triple berry flavor at Days Market in provo and it is to die for!! It's made by a girl who lives in provo and the brand is "spread the love"! Thanks for all the tips! I'm excited to try this appetizer tomorrow for thanksgiving!

  25. i make a batch of pepper jelly every summer – it's my holiday staple for entertaining when poured over cream cheese! i have to try this recipe – this sounds so wonderful!!

  26. Ok, so I got the cute little expensive Sonoma cutters and tried cutting the puff… mine sucked the pastry up and then when I got it to come out it was a shrunken form of a leaf and not super cute. Is this normal or am I an idiot? I really thought I would like these cutters, but right now I would like to make it a dog toy! First I thought maybe not to use it on pastry puff, but you guys are:'( Help… I'm challenged.

  27. Ok, so I got the cute little expensive Sonoma cutters and tried cutting the puff… mine sucked the pastry up and then when I got it to come out it was a shrunken form of a leaf and not super cute. Is this normal or am I an idiot? I really thought I would like these cutters, but right now I would like to make it a dog toy! First I thought maybe not to use it on pastry puff, but you guys are:'( Help… I'm challenged.

  28. Rob- definitely dust your pastry with a little flour before cutting so it doesn't stick. It sounds like you're pressing down the little button a little too hard. You don't need to press it in all the way, just enough to make a little impression. They're pretty easy to use, so just practice a few times and you'll get it!

  29. This is so beautiful and sounds absolutely delicious! Sadly I dislike brie πŸ™ Pathetic, I know. I do however love the cream cheese-jalapeno jelly combo and have always tried to think of a way to spiff it up because I feel kind of embarrassed serving just a brick of cream cheese with jelly on top. Do you think I could make this with cream cheese instead? Maybe press the cream cheese into a foil lined bowl to make it round then refrigerate it and spread the jelly on top and wrap it in pastry. Worth a try in any case I think!

  30. Love this! On the pepper jelly hunt this weekend. Planning ahead for Thanksgiving tasks… Could I prep a couple days ahead? Should I save the brushing on of the eggwhite til just before baking? Should I let it sit out for 15 minutes or so before baking so the cheese isn’t quite so cold when I start to bake it? Thanks from our house to yours! πŸ˜€ YUM!!

  31. Can’t seem to print just the recipe in my “save” file or on this page?? Just keeps giving me the list of winners nothing else. πŸ™

  32. I love the idea of this recipe but I am looking to make it one or two days in advance of eating it(I need to give it away at a nighttime party but it will be late so they will likely take it home to eat the next day. Is there any way to keep it? Fridge, saran wrap, etc.

  33. Love brie, hate the rind so I have it only rarely. CUT IN HALF!? OMG! How could I be so dumb? It’s like re-inventing the wheel only the wheel in question is full of flavor for me now. I tried cutting it and laying it under my halogen warming lights for about a half hour then melted the pepper jelly only slightly to make it sit up straight.

    Wonder of wonders! Now I can dip into the center and the family can take the rest. Peace on earth and good will to all foodies of faith. THANK YOU!

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