Puff Pastry Wrapped Brie with Georgia Chambourcin Spread

Friday, we had a busy day with product demo at The Lavender Cottage and Garden but we were looking forward to Serenity Cellars Friday Night Wine Down. I wanted to take an appetizer featuring our jelly that would pair well with wine but didn’t have a lot of time to spend making something. Pepperidge Farm Puff Pastry Wrapped Brie to the rescue!

Here’s what you need:

1/2 pack of Pepperidge Farm Puff Pastry
1 8 oz. Brie cheese round
1 egg whisked with 1 T. water
1/2 cup Unicoi Preserves Georgia Chambourcin Spread
1/4 c. roasted slivered almonds

I followed this recipe Puff Pastry Wrapped Brie on the Pepperidge Farm website but to make it my own, here’s what I did.

I split the wheel of brie in half horizontally, spread Unicoi Preserves Georgia Chambourcin in between the layers of brie, then sprinkled with the almonds. Then I put the other half of brie on top and spooned the rest of the jelly on top of it, folded the layers of puff pastry to make a cute little package, trimming off some strips with a sharp knife to make the decorations on top. Brushed with the egg wash. Baked at 400 degrees 25 minutes (bake until golden)

It was delicious served with ginger snaps.

Lots of variations for this basic recipe for sure. With this being the start of the holiday season,  I foresee wrapping another wheel of brie with puff pastry and using our Georgia Vineyard Fire and salted pistachios.

Please let me know if you make it and if you adapt it at all.
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