Updated September 20, 2016
Habañero pepper, seeded and minced
teaspoon unsalted butter
sheet thawed puff pastry
8-10 fresh raspberries, garnish
Preheat oven to 350° F. In a small pot, stir together raspberry jam, minced Habañero pepper, and butter. Once warm and combined, remove from heat.
Thaw puff pastry and spread out on a baking sheet. Add half of the jam mixture to the center of the puff pastry. Place brie on the jam mixture. Fold puff pastry up over the brie, completely enclosing it. Press on puff pastry to ensure that it is sealed well.
Flip wrapped brie wheel over and brush with egg wash (1 egg whisked with 1 tablespoon water).
Bake brie wheel for 20-25 minutes until puff pastry is golden brown and puffed.
Let brie wheel cool for 10 minutes before slicing into it.
Garnish finished baked brie with fresh raspberries and serve extra spicy raspberry jam on the side.
- Habañero peppers are incredibly hot. It is recommended that you wear rubber gloves while handling them, but at a minimum, be extra sure to wash your hands well after you remove the seeds and mince one.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- 4 1/2g
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.