Christmas is next week, yay! I can’t wait to eat food (stuff face), drink wine (day drink), and hang out with my family (shenanigans) in a few days!
This recipe is great as a holiday appetizer, because it feels fancy and deserving of a special occasion. The warm and creamy Brie, flaky puff pastry, and the sweetness of the jam is an indulgent and delicious combination. I made this recipe on Thanksgiving in Madison at my sister’s house as a mid-day appetizer. (Hopefully my wine intake isn’t reflected in the pictures, hehe) I know some people are anti-appetizers on Thanksgiving, but I feel like it was far enough in advance of the meal that appetites were not lost 🙂
I usually make this with fig jam. It pairs really well with the creamy Brie and I feel like figs are kind of holiday-y. This time I made it with apple chutney and it was great! I liked that it was kind of chunky, so there were bursts of fruity sweetness. I think this would be good with any chutney or a red pepper jelly. I also usually make this with a round of Brie (or Camembert), but Trader Joe’s only had giant triangles, so we went with that!
And don’t hold back on the jam – really pile it on there!
This recipe has been a go to for me for the past couple of years around the holidays. I love that it’s not a fussy recipe whatsoever. It’s so simple that I’ve even been able to make it at work in the toaster oven!
Serving this fresh out of the oven is essential. I love cutting into this and the Brie-jam lava spilling out. It’s kind of like opening a present… a cheesy and delicious present Does it get any better than that? Nope, it really doesn’t.
- 1 puff pastry
- 1 round Brie
- Jam or Chutney
- Preheat oven to 400.
- Place Brie on thawed and unfolded puff pastry sheet.
- Pile jam on Brie.
- Fold puff pastry over Brie, stretching out pastry if needed in order to fully enclose the Brie.
- Bake for 15 minutes, or until golden brown.