Spicy red pepper jelly baked brie


  • 1 13.2-oz. round of Brie, cold
  • 1/2 jar of EMPRESA BY THE GRACIOUS GOURMET SPICY RED PEPPER JELLY One 1.1-lb package of frozen puff pastry, thawed
    1 Beaten egg
  • 1 Beaten egg


On a lightly floured surface, lay out one piece of puff pastry and roll it slightly with a rolling pin to even out the cracks. Be sure there are no holes in the pastry so cheese can’t leak out. Approximate the size of dough you need to wrap the cheese, including enough to go across the bottom. Cut off the excess dough and save for decoration (if desired).

In the middle of dough, spoon on a circle of EMPRESA BY THE GRACIOUS GOURMET SPICY RED PEPPER JELLY JAM the size of the round of cheese. Place the cheese directly on top of jam. Wrap the pastry dough around the sides and under the cheese. Make a neat package completely encasing the cheese and brush the inside of the pastry flaps with the beaten egg. Press with your fingers to seal the pastry flaps. Turn over the entire package and brush the top and sides with more of the beaten egg. You can decorate the top with leftover dough. It will adhere to the egg wash. Place the wrapped cheese in the refrigerator until ready to bake. This can be done hours or even the day before you intend to bake it.

Preheat oven to 425 degrees F and place the wrapped cheese on a parchment-lined baking tray. Bake for 15 minutes or until pastry is a golden color. Serve at once, while cheese is runny, with crackers and sliced fruit. One 13 oz. Brie serves 4 to 6 persons, and two serves 8 to 12.

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