Baked Brie with Puff Pastry & Cranberry Red Pepper Relish

Baked Brie with Puff Pastry & Cranberry Red Pepper Relish

I first tasted a version of this amazing Baked Brie with Puff Pastry and Cranberry Red Pepper Relish appetizer at my sister-in-law’s house for Thanksgiving a few years ago. It was a simple baked brie topped with Stonewall Red Pepper Jelly, which was wonderful but I wanted to step it up a little to give it more wow factor.

The result is not only beautiful and festive looking, but it is so addicting you will have a crowd surrounding it until every last bit is gone! 

The cranberry red pepper relish is so good, my husband demands it instead of traditional cranberry sauce for Thanksgiving. It has a slight kick to it, but for extra heat you can always add an extra jalapeño. I stopped making my own puff pastry a long time ago once I discovered Dufour. It is undoubtedly, the best puff pastry available. During the Fall and holiday season you can usually find leaf cookie cutters at Williams-Sonoma.

Baked Brie with Puff Pastry and Cranberry Red Pepper Relish

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Total Time 35 mins

Course Appetizer

Cuisine American

Servings 4

Ingredients

  

• 1 14 ounce package Dufour Puff Pastry
• 1 egg
• 1 1 round brie around 12 ounces
• 1 cup fresh cranberries
• 3/4 cup red pepper (about half of a medium-sized pepper) finely chopped
• 1 large jalapeno pepper (or 3 small) seeded and finely chopped
• 3/4 cup granulated sugar
• 1/4 cup water

Instructions

 

• Bring out puff pastry from the freezer to thaw.
• Preheat oven to 400 degrees.
• In a small sauce pan, combine cranberries, red pepper, jalapeño, sugar and water and bring to a boil.
• Lower heat and simmer for 12-15 minutes until cranberries have popped. Turn off heat.
• In a small bowl, whisk the egg to make an egg wash.
• On a flour covered surface, roll out pastry dough a bit (to just over 1/8th of an inch).
• Using a pizza cutter, cut a circle out of the puff pastry about 1 1/2 inch wider than the brie round so that you have a border around the brie on which to place the leaves. Transfer the round to a baking sheet.
• Using a small leaf cookie cutter, cut out enough leaves from the extra rolled out puff pastry to cover the border of the puff pastry round (usually around 12 leaves).
• Brush edges of the puff pastry round with egg wash.
  
• Lay the leaves on the egg wash, and then brush the tops of the leaves with egg wash.
• Place the brie in the center of the puff pastry round.
• Drain any liquid from the cranberry red pepper relish, and spoon it into a mound on top of the brie.
  
• Bake for 15-20 minutes until puff pastry is lightly browned.
• sing a spatula, transfer baked brie to a serving plate.

  Serve warm with crackers

Notes

Anna's First Cake

Keyword baked brie, puff pastry, cranberry red pepper relish