If you are looking for an easy holiday appetizer that takes minimal extra effort, this Baked Brie with Cinnamon Pecans and Blackberry Jam recipe is the one. It is simple to put together, but always a favorite whenever I make it. Pecans, cinnamon, and blackberry jam are what I use for my go-to recipe, but I will often switch up the ingredients to add different flavors or to use up whatever I have on hand. Maybe it is just my (very old) oven, but sometimes the puff pastry won’t cook at an even rate with this recipe. I have a few tips down in the recipe to help with this, but if you do find that the top of the pastry seems to be browning too quickly, gently tent the brie with some foil for the remainder of the cooking time.
Baked Brie with Cinnamon Pecans and Blackberry Jam
Ingredients
- 1 sheet puff pastry dough
- 1 8 ounce wheel of brie, rind left on
- ½ cup blackberry jam
- ½ cup pecans, roughly chopped
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350 degrees F. On a floured surface, roll out puff pastry until a little thinner (I like doing this because it seems to cook more evenly for me). Place on a parchment-lined baking sheet.
- Place brie in the center of the pastry. Add jam on top. You will want enough jam to have a nice thick layer. In a small bowl, combine pecans, brown sugar, and cinnamon. Pile the pecans on top of the jam. Fold the pastry dough up towards the top of the brie, where the jam and pecans are. I like to cut excess dough once it is folded up over the top, leaving just a slight gap in the very center of the brie.
- Bake in preheated oven for 25-30 minutes, until pastry is baked through and golden brown. Let cool slightly, then serve warm.
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