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 Random.org. 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.
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.
Baked Brie with Pepper Jelly
Recipe on Our Best Bites
1 8-oz. wheel of baby Brie
1/2 package puff pastry, thawed for about 40 minutes at room temperatures
About 2-4 tablespoons pepper jelly (try to find some without onions, garlic, or other spices; fruit juice is okay; Tabasco is a great, widely available, reliable choice.)
1 egg white mixed with about 2 teaspoons cold water
Preheat oven to 400.
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.
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.
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.
This is one of my 'go to' holiday recipes. Delicious and looks like you spent a long time making it! Like the picture posted I also make holly pastry garnishes to jazz it up. 🙂
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!
Beautiful and flavorful idea. Thanks!
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 😀
COngrats to all the winners!!! So happy for all of you. 🙂
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!
Sarah–I got it from a trip to the farmer's market; it's mayhaw pepper jelly (I've only heard of mayhaw jelly since I moved to the South) and it is de-LISH. 🙂
This looks to die for! What recipe do you use for the red pepper jelly (my favorite!)?
Yep, here's a link to all the teeny tiny Williams-Sonoma baking goodies. I've got my eyes on those Christmas ones now…
http://www.williams-sonoma.com/shop/bakeware/baking-pastry-tools-bakeware/?cm_type=gnav
Girls- I'm not sure if Kate has a set like this, but these are my FAVORITE! I use them to top my pie-in-a-jar:
http://www.williams-sonoma.com/products/fall-forest-pie-crust-cutter/
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!
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!
Wow! That brie looks amazing. I must know, where did you get that adorable leaf cookie cutter?
YUM!! now we just need a yummy recipe for the pepper jelly!! (hint, hint)
Umm, wow, that baked brie looks heavenly. I'm definitely going to try that… a fun appetizer idea for the holidays.
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!
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.
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!!
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!!
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.
YAAAAY!! I could kiss you girls right now!!
This is perfect!! I have never made anything with brie and what a fun project. I canned my own pepper jam this year so we are good to go 🙂
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!
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?
Hi, I'm the Amy R that won, but alas, no email 🙁 I could tell it was me cause I clicked on the link. .I can be reached at arochster@gmail.com . . . . 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!
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.
Couple of questions: is the Elizabeth that won a walmart gift card me? And if so, does this count as contacting you? Thanks! 🙂
I am so excited I won! Yay!