Pepper Jam Brie puff is a delicious recipe to make when you have friends over. It’s inspired by a dish I had at a the restaurant Shadowbrook in California which me & my family loved. This combination of the spicy pepper jam with the sweet touch and the melted Brie cheese and crispy flaky puff pastry is just incredible! I used a mixture of spices for the different flavors. The flavors are just an explosion and you need to try how good this appetizer is.

Happy Cooking!

Servings: 8-12 servings

Prep Time: 30-35 mins

Cooking Time: 10-20 mins

Total Time: 1 hour

Ingredients: 

For the Pepper Jam:

• 1.5 tbsp Olive oil

• 5 Serranoes chopped

• 1-2 jalapeño chopped

• 5-6 green chilis chopped 

• 2.5-3.5 tbsp Sugar 

• 1/2 tsp garlic powder

• 1.5 tsp Balsamic vinegar 

• 1/4 cup water 

• 1/4 tsp Salt 

• 1/4 tsp Citric acid 

To assemble:

• 8 oz puff pastry

• 7 oz brie cheese

• 1 tbsp olive oil

Directions: 

1. Pepper Jam- In a pan heat up olive oil on low flame.

2. Add the chopped chili and cook it on low flame. Cook till it starts to caramelize. Keep stirring it in intervals so that it does not burn.

3. In about 10-12 mins the peppers should start sweating & become browning. Be careful while cooking, the spicy fumes can make you cough.

4. Add the garlic powder, sugar, balsamic vinegar, water, salt, and citric acid. Mix it together and keep cooking on a low flame.

5. Keep cooking it for 5-10 mins on a low flame and it will start to thicken.

6. To check if the jam is done it should be thicker and hold its shape. Pass a spoon through it, it should not join immediately.

7. Let it cool while the oven heats up. Preheat the oven to 400F.

8. Assemble: Roll out the puff pastry sheet slightly.

9. Place the brie in the middle of the puff pastry sheet. Use a knife to scour the top of the brie cheese. Top the brie with 1/3 of the pepper jam.

10. Wrap the puff pastry over the brie and jam.

11. Use olive oil if needed to stick the puff pastry. Brush olive oil over the puff pastry.

12. Bake at 400F for 14-16 mins till the puff pastry is golden brown and the cheese is melty.

13. Serve immediately with the remaining pepper jam.

Notes/Tips:

• The jam stays well in the fridge for up to 2 weeks.

• You can make these individual bite size but cutting the puff pastry and brie into small pieces and wrapping them individually.

• Make sure to brush oil on the pan and the top so that it cooks well becomes crispy and is easy to take out.

• You can use a round brie or wedge.

• Use whatever mix of peppers you have available.

• Make sure you scour the brie, it helps cook more and the flavors of the pepper jam soak in.