Strawberry Jalapeno Baked Brie

 This Strawberry Jalapeno Baked Brie is an impressive, delicious appetizer that is really fast and easy to make! Using pre-made puff pastry, delicious spicy jelly, and brie cheese – you’ll have an amazing appetizer in no time flat!

Strawberry Jalapeno Baked Brie. It sounds fancy, huh? But let me tell ya – it’s so easy to make!

The first (and only) time I’ve ever had Baked Brie was about 20 years ago at my cousin’s wedding. I remember instantly thinking it was one of the best things I’d ever eaten but also assuming it was something I’d never be able to make on my own.

But then Pinterest happened. And for the past year or two, I’ve seen dozens of Baked Brie recipes come across my feed. And after seeing that it’s really not difficult at all to make, I kept thinking, “I’m gonna make that.” But I never did. Until now…

A few weeks ago I spotted the brand new Smucker’s Fruit & Honey Strawberry Jalapeno Fruit Spread in a recipe – I knew what I wanted to make immediately. Update: this brand is no longer available, but you can find other brands on Amazon here or check your local grocery store.

But also know this… you’re not limited to Strawberry Jalapeno Jelly. Use whatever variety you’d like! Here are a few suggestions…

• Red Pepper Jelly
• Apricot Preserves
• Hot Pepper Raspberry Preserves
• Blackberry Jam

Because cheese and fruit and honey and pastry… that sounds like a dream to me. A dream I’ve been waiting to come true for almost 20 years.

I grabbed everything I needed at Walmart (and by “everything”, I mean all 3 ingredients – how awesome is that?!) and baked it up one afternoon. Ohmygoodness – why did I wait so long?

• 1 sheet of frozen puff pastry
• 1 round of Brie cheese
• 1/2 cup Smucker’s Fruit & Honey Strawberry Jalapeno Fruit Spread
• 1 egg, whisked with a fork
• 1/4 cup of honey
• Strawberries, apples, crusty bread for serving with (not all pictured)

Here’s the really simple recipe so you:’

Start by setting out a sheet of puff pastry and letting it come to room temp (follow the package directions). Then I used a small rolling pin to roll it out to a square about 12″ x 12″ on parchment paper.

This is optional, but I trimmed the rind off of the Brie cheese. I’ve read arguments for leaving it and taking it off, but I tried it both ways and we definitely liked it better without the rind.

Place the cheese in the center of the puff pastry, top with the Smucker’s Fruit & Honey Strawberry Jalapeno Fruit Spread, then begin wrapping the puff pastry around the cheese. I don’t have a lot of practice with this but I learned the first time that you don’t want the puff pastry to be piled up thick in multiple layers… it will not bake all the way through.

To avoid that scenario, wrap it up tight, using the egg wash to seal all the seams  – making sure to trim off excess so that it’s not super thick on top. I used some of the scrap pastry to add some “leaves” to the top to make it pretty 🙂 then brushed the entire outside surface with the egg wash again.

Bake at 350°F for 25-35 minutes on a parchment lined baking sheet. Bake until deep golden brown. I started at 25 minutes but the pastry was still not done and the cheese not completely melted so for me, it was better at 35 minutes.

Drizzle with honey, then let it rest for 10-15 minutes before serving. My favorite way to eat it was on slices of toasted baguette. But me and the kids also enjoyed it on sliced green apples.

How would you use the Smucker’s Fruit & Honey Strawberry Jalapeno Fruit Spread? Visit Smuckers here for an Ibotta offer and to connect on social media!

Here’s the printable recipe: