Baked Brie with Jam
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Baked Brie with Jam
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This Baked Brie with Jam has a crispy outside to it and a layer of red pepper chili. It is the perfect holiday appetizer that your guests will love!
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Ingredients
- 4 phyllo dough sheets, defrosted
- 1/4 cup unsalted butter melted
- 1 Brie cheese 250-300g wheel
- 1/3 cup red pepper jelly
- 1/4 cup pistachio finely chopped
- honey liquid
- for serving: crackers and/or crostini
- rosemary sprig garnishes; sugared; 6-8 small sprigs of rosemary; 1/2-1 cup cranberries
- Cranberry garnishes; sugared; 6-8 small sprigs of rosemary; 1/2-1 cup cranberries
Instructions
- If desired, start by making the sugared rosemary and sugared cranberries for presentation - see instructions in the notes below.
- Preheat the oven to 400F.
- Line a baking sheet or baking dish with parchment paper. Melt the butter and set aside. Start with laying a sheet of phyllo dough horizontally on the baking sheet and brush the entire sheet with melted butter. Repeat with 3 more sheets of phyllo dough, buttering each one and layering each sheet just overlapping at different angles.
- Place the brie in the centre of the phyllo sheets and add the red pepper jelly on top of the brie.
- Fold the phyllo sheets tightly over the brie to create a parcel of brie and brush the phyllo with more melted butter.
- Bake for 18-20 minutes or until crispy and golden brown. Let the brie sit for a few minutes before using the parchment paper to lift it onto a serving plate. Garnish the top of the brie with chopped pistachios and a generous drizzle of honey and serve with crostini or crackers. Add sugared cranberries and sugared rosemary to the serving dish for a festive holiday presentation if desired.
Notes
- If desired, make sugared cranberry and rosemary for presentation:
- Rosemary: rinse the fresh rosemary sprigs in water, drip off some of the excess water and then roll in sugar. Set aside on parchment paper to dry.
- Cranberries: rinse the cranberries in water, let excess drip off and then roll in sugar. Set aside on parchment paper to dry.
- How to make your own crostini: Cut the baguette into slices, brush with olive oil on both sides and place on a baking sheet. Bake for 5-7 minutes per side until crisp. Set aside.
If desired, make sugared cranberry and rosemary for presentation:
Rosemary: rinse the fresh rosemary sprigs in water, drip off some of the excess water and then roll in sugar. Set aside on parchment paper to dry. Cranberries: rinse the cranberries in water, let excess drip off and then roll in sugar. Set aside on parchment paper to dry.
- Rosemary: rinse the fresh rosemary sprigs in water, drip off some of the excess water and then roll in sugar. Set aside on parchment paper to dry.
- Cranberries: rinse the cranberries in water, let excess drip off and then roll in sugar. Set aside on parchment paper to dry.
- How to make your own crostini: Cut the baguette into slices, brush with olive oil on both sides and place on a baking sheet. Bake for 5-7 minutes per side until crisp. Set aside.
- If you can't find brie cheese, a wheel of camembert cheese will work as well.
Nutrition Information
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Calories
338kcal
(17%)
Carbohydrates
25.5g
(9%)
Protein
10.8g
(22%)
Fat
22.3g
(34%)
Saturated Fat
12.5g
(63%)
Polyunsaturated Fat
1.5g
(9%)
Monounsaturated Fat
7.1g
(36%)
Cholesterol
62mg
(21%)
Sodium
331.7mg
(14%)
Fiber
0.9g
(4%)
Sugar
14.1g
(28%)
Nutrition Facts
Serving: 4-6
Amount Per Serving
Calories 338 kcal
% Daily Value*
| Calories | 338kcal | 17% |
| Carbohydrates | 25.5g | 9% |
| Protein | 10.8g | 22% |
| Fat | 22.3g | 34% |
| Saturated Fat | 12.5g | 63% |
| Polyunsaturated Fat | 1.5g | 9% |
| Monounsaturated Fat | 7.1g | 36% |
| Cholesterol | 62mg | 21% |
| Sodium | 331.7mg | 14% |
| Fiber | 0.9g | 4% |
| Sugar | 14.1g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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