Serve this simple-to-make, rich and delicious hors d’oeuvre with slices of Asian Pear (they won’t oxidize when cut, so they’ll look beautiful on your buffet all night long!) and French bread slices or crackers.

• 1 sheet frozen puff pastry, thawed
• 1 8-ounce wheel Brie cheese
• 1/2 cup hot pepper or jalapeño jelly
• 1 egg, beaten

Freeze the wheel of brie for fifteen minutes before cutting, to assist in slicing.  Preheat the oven to 350°F.   Line a baking with a silicone baking mat or parchment paper.

Remove the brie from the freezer and place it on a work surface.  Using a sharp knife, cut the wheel in half horizontally into 2 equal layers.

Place the sheet of puff pastry on a work surface and roll it out to remove the folds and extend the size by about 1-inch all around.  Place the top half  of the brie, rind side down in the center of the puff pastry sheet.  Spread the jelly over the cheese and place the other half of the brie on top, rind side up (as if putting it back together).

Brush the edges of the puff pastry with the beaten egg.  Fold the edges over the top of the brie, then carefully turn the package over and place it seam side down on the prepared cookie sheet.

Bake for 20 to 30 minutes or until golden brown.   Cool 15 minutes before serving.


Serves 6 to 8