If you have a party or family gathering coming up, Apricot Jalapeño Baked Brie is an easy, show-stopping dish to bring. It’s simple to prepare, visually impressive, and delivers a delightful balance of sweet, spicy, and creamy flavors that guests will love.
This recipe combines sweet-tart apricot preserves with finely minced jalapeño for a gentle kick. The mixture is spooned onto a wheel or log of brie, covered with the rind, then wrapped in puff pastry and baked until the pastry is golden and flaky. The result is a warm, oozy cheese encased in crisp pastry—just let it rest a short time after baking so the cheese firms up slightly and doesn’t run out all at once.
I used a six-ounce brie log from my local Aldi, but you can use a small wheel or a larger wheel if you prefer; adjust baking time slightly for larger sizes. A whole wheel or log keeps better structure inside the pastry than an already-cut wedge, but either will taste delicious. Below are straightforward steps to make it at home.
How to bake brie:
- Thaw one sheet of puff pastry according to package directions and lay it out on a clean surface.
- Use a sharp knife to gently remove the top layer of the brie’s rind. Cut shallowly so you can lift the rind away in one piece.
- Place the brie, cut side up, on the puff pastry so there’s enough pastry to fold over it completely.
- Stir 1/4 cup apricot preserves with half a seeded, finely minced jalapeño. Spoon the mixture over the cut surface of the brie. Replace the removed rind, cut side down, to help contain the filling.
- Fold the puff pastry up and over the cheese, trimming excess pastry as needed and crimping seams to seal. Transfer the wrapped brie to a parchment-lined baking sheet.
- Brush the pastry with a beaten egg for a glossy, golden finish.
- Bake in a preheated 400°F oven for 20–25 minutes, until the puff pastry is evenly golden and cooked through. The pastry’s doneness is the best indicator that the cheese inside is warmed properly.
- Remove from the oven and allow the baked brie to rest undisturbed so the cheese can set slightly and won’t run out when cut.
- Transfer carefully to a serving plate using a broad spatula. Garnish with pomegranate arils and finely chopped parsley for a festive touch. Serve halved or sliced with assorted crackers or toasted bread.
Apricot Jalapeño Baked Brie
Rebecca Lindamood
Ingredients
- 1 wheel or log of Brie about 6 ounces
- 1 sheet puff pastry thawed according to package directions
- 1/4 cup apricot preserves
- 1/2 of a fresh jalapeno seeded and minced finely
- 1 egg beaten
To Serve:
- fresh pomegranate arils
- minced fresh parsley
- assorted crackers
Instructions
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Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper or a silicone mat.
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Unfold the thawed puff pastry and lay it flat on the counter.
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Remove the top layer of rind from the brie with a sharp knife, lifting it off in one piece. Place the brie, cut side up, on the puff pastry so you can fold the pastry over it easily.
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Combine apricot preserves and minced jalapeño in a small bowl. Spoon the mixture onto the exposed brie and replace the removed rind, cut side down.
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Fold the puff pastry up around the brie, trim excess pastry, and crimp the seams to seal. Move the wrapped brie gently to the prepared baking sheet.
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Brush the pastry with the beaten egg for a golden finish.
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Bake 20–25 minutes, until the puff pastry is deeply golden and cooked through. The pastry’s doneness ensures the cheese inside is warmed properly.
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Do not move or touch the pastry immediately after removing from the oven. Let it rest so the brie can set slightly.
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Use a broad spatula to transfer to a serving plate. Garnish with pomegranate arils and chopped parsley. Cut in half and serve with crackers or toast.
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using your actual ingredients if needed.
This post originally published December 22nd, 2013.