Holley’s brie cheese appetizer


1 round of Ile de France Brie Cheese
3/4 cup coarsely chopped pecans
2 T. butter or margarine
2 T. brown sugar
2 tsp. jalepeno (or hot pepper) jelly
1 pkg. Pepperidge Farm Puff Pastry

1 egg

food coloring (optional)


Preheat oven to 350 degrees. Over medium-low heat, combine pecans, butter, and brown sugar. Cook approximately 10 minutes–the sugar will be like a candy coating when cooled. Cool completely. Cut brie in half length-wise so you have two circles. Spread jalepeno pepper jelly on inside of brie and sprinkle on half the pecans. Place top of brie on bottom with jelly and pecans. Wrap whole piece in 1 puff pastry. Tuck under ends making sure there are no holes and place ends down in lightly greased pan. Decorate with extra puff pastry pieces. Brush with mixed egg and use egg-diluted food coloring to paint on accents. Bake at 350 for 20 minutes or until golden brown. Serve with crackers, baked pita. Decorate plate with the extra pecans and drizzle 2 tsps. melted jelly around rim. Serve and enjoy!

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