Description
A warm, gooey baked brie wrapped in flaky puff pastry, topped with sweet and spicy cranberry-pepper jelly and crunchy pecans. Perfect for holiday entertaining or a cozy appetizer.
Ingredients
Scale
- 1 sheet frozen puff pastry, thawed
- 1 (8-ounce) wheel Brie cheese
- 1/4 cup cranberry-pepper jelly (or cranberry sauce + pinch red pepper flakes)
- 1/4 cup chopped pecans
- 1 large egg, beaten (for egg wash)
- Flaky sea salt, for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll out puff pastry into a 12-inch square.
- Place Brie in the center of the pastry. Spread cranberry-pepper jelly on top of the Brie, then sprinkle with chopped pecans.
- Fold the pastry corners up and over the Brie, pinching seams to seal completely. Place seam-side down on prepared baking sheet.
- Brush the pastry with beaten egg. Sprinkle with flaky sea salt.
- Bake for 20–25 minutes until pastry is golden and puffed. Let cool 5 minutes before serving.
Notes
If you can’t find cranberry-pepper jelly, mix 1/4 cup whole berry cranberry sauce with 1/4 teaspoon red pepper flakes. For a sweeter version, use fig jam instead of the jelly.
Nutrition
- Calories: 320
- Sugar: 8g
- Fat: 22g
- Carbohydrates: 22g
- Protein: 10g