This is one of my favorite easy and elegant ways to dress up an appetizer platter. Baked brie with Pepper Jelly is a wheel of creamy brie, cut in half with pepper jelly in the middle, and wrapped with puff pastry. When baked, the pastry on the outside becomes puffed and golden and the inside becomes melty and spreadable. Serve it with crackers or crostini and fresh fruit or vegetables. Sliced apples is a favorite of mine!
Ingredient Notes
The ingredient list here is short and sweet!
- Brie – One small wheel, about 8 ounces. Often called “mini brie”. Brie is soft and creamy, easy to spread or dip in when melted, and has just a bit of a kick. It pairs perfectly with the salty/sweet combo we have going on here. You generally find brie in the deli or specialty cheese section of the grocery store.
- Pepper Jelly – This is exactly what it sounds like- jelly made from peppers! It’s sweet and spicy (but not overly so). You will often find it in your grocery store near the fancy crackers by the deli, or on the aisle with other jams, jellies, and preserves. Tabasco is a great, widely available, reliable choice.
- Puff Pastry – Find this in your store’s frozen foods section, near the desserts (not to be confused with phyllo dough, often in a similar box!) It usually comes with 2 sheets per box. You’ll just use one here so you can keep the other in the freezer for later.
How to Make Baked Brie with Pepper Jelly
2. Preheat the oven to 400. When the pastry has thawed, gently unfold it on a sheet of parchment paper. If there are any cracks, lightly moisten them and gently press them back together.
4. Place one half, rind side-down, on the pastry sheet. Spread a layer of pepper jelly over the cheese. Then place the other half, rind side-up on the jelly, almost like a brie sandwich.
7. Brush the pastry with an egg wash and bake for 15-20 minutes or until the pastry is golden brown. Serve with crackers, slices of bread, and fresh fruit like pears, 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.
FAQs
Can I make this ahead of time? This appetizer is so quick and easy, it’s probably best to prepare fresh. That said, If you really need to, you could probably prepare it through wrapping with pastry and then refrigerate for several hours. When ready to cook, brush with egg/water mixture and bake until golden, which could take a few extra minutes.
Other great ways to enjoy Brie cheese
- Sweet and Sour Meatballs {Easy!}
- Cranberry Orange Goat Cheese Bites
- Honey Cranberry Orange Baked Brie
- Mini Pastry Wrapped Brie Bites
- Pastry Wrapped Asparagus With Prosciutto
- Bacon Wrapped Green Bean Bundles
- Pepper Jelly Vinaigrette (& Salad)
- Honey Cranberry Orange Baked Brie
- Creamy Brie & Mushroom Pork Chops
- Sliced Steak and Brie Sandwich
Did You Make This?
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Baked Brie with Pepper Jelly
Ingredients
- 1 8- ounce approximately wheel of baby Brie
- 1 sheet puff pastry thawed according to package directions
- 2-4 tablespoons pepper jelly
- 1 egg white mixed with 2 teaspoons water
Instructions
- Preheat oven to 400.
- On a lightly floured surface, 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. Top with more jelly if desired.
- 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.
- Place the bundle, seam-down, on a lightly greased baking dish.
- Brush pastry with the egg white/water mixture.
- Bake for 15-25 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.
Questions & Reviews
Thanks for Sharing this Awesome recipe. great and good recipe you have shared.
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!
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.
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. 🙁
This is the best! Thanks for this recipe!
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! 😀 YUM!!
This is so beautiful and sounds absolutely delicious! Sadly I dislike brie 🙁 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!
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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!
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.
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.
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!!
Kim, I'm so glad!! Let us know how it turns out! 🙂
P.S. I seriously recommend going heavy on the jelly–like 1/4 c.+. Especially since you love it! 🙂
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!
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.
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?
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!
YOwsers… this sounds awesome!
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!
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!!
Emily–Just have a butter knife handy and let people cut into it and spread it. Just know that it will all come oozing out once you cut the pastry (hence no "after" pics, haha!)
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?