Puff pastry brie with raspberry jalapeño jelly

Someone come save me from this brie.  Please, I’m begging you.  Normally I would only allow brie into my kitchen with intentions of groups of people coming to share it, at the very least a few couples, never, ever only me.

When I tasted the Stones Throw Raspberry Jalapeño Jelly I knew I had to get it up on my site quickly.  It was too good.  With the cool weather coming, people baking, getting comfy and thinking of what to serve for the holidays - I wanted to share this truly simple idea.  It’s not mine, not in the least.  It’s just a simple 3 ingredient marriage of amazing textures and oh my gosh decadent indulgence with a glass of wine ( or two).

Buy the puff pastry sheets in the freezer section, head to the cheese aisle for the round of french brie, and get yourself a jar of Stones Throw.  If you can’t manage the last part, google other combinations for the filling and you will find many other possibilities and see below for other ideas.

Pre-heat the oven to 400.

Thaw and roll out the pastry sheet, add a heaping mound of Stones Throw Jelly, carefully place the brie on top and wrap the pastry up and around to seal it up like a lovely package.  Don’t worry about the creases, just make sure it’s sealed - kind of like a craft project.  Carefully flip it over in your hands and gingerly slip it onto a foil lined baking sheet.   If you are so inclined, cut out a few artsy shapes with the spare pastry sheet (they come 2 to a box), and place on top of of your brie.  It’s sort of gilding the lily but so easy to make it brilliant with just a few extra minutes.  Crack and egg in a separate bowl, mix and lightly brush it on the top of the pastry.  This will create the heavenly golden brown color.  Place back in the frig on the baking sheet and all.  Re-chill for 30 minutes.  This baby has to be chilled and cold when placed into the hot oven.

Bake at 400 for 30 minutes, checking frequently and pull it from the oven when it’s the color you think is best.  Important part here - let it sit - let it sit.  Don’t move it, don’t touch it.  It needs to cool a bit and firm up.  If you cut it now, it turns to goo.  When 15 to 20 minutes have passed, at least - I go to 30 minutes - then it’s OK to move to whatever gorgeous plate or platter you have planned for this beauty.  Serve with sliced apples, a firm crisp cracker or a toasted slice of baguette.

Alternate filling ingredients are any variety of stone fruits, nuts, jellies or jams, you can go savory with onion & spinach, just make sure to add a bit of sweet such as dried cranberries, fig, chutney.  Promise me you’ll try it.  It’s yummy.

Brie