A simple, easy sweet and savory appetizer that’s elegant and quick to put together.
- 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
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.