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Baked Brie with Jam

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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 -6
Calories: 338 kcal
Course: Appetizer
Cuisine: American

Ingredients

  • 4 phyllo sheets, defrosted
  • 1/4 cup unsalted butter, melted
  • 1 250-300g wheel of brie cheese
  • 1/3 cup red pepper jelly
  • 1/4 cup finely chopped pistachios
  • liquid honey
  • for serving: crackers and/or crostini
  • garnishes: sugared rosemary sprigs (6-8 small sprigs) and cranberries (1/2-1 cup)

Instructions

    Cup of Yum
  1. If desired, start by making the sugared rosemary and sugared cranberries for presentation - see instructions in the notes below.
  2. Preheat the oven to 400F.
  3. 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.
  4. Place the brie in the centre of the phyllo sheets and add the red pepper jelly on top of the brie.
  5. Fold the phyllo sheets tightly over the brie to create a parcel of brie and brush the phyllo with more melted butter.
  6. 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

Calories 338kcal (17%) Carbohydrates 25.5g (9%) Protein 10.8g (22%) Fat 22.3g (34%) Saturated Fat 12.5g (63%) Polyunsaturated Fat 1.5g Monounsaturated Fat 7.1g 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

% 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.