Baked Brie Jalapeno Jelly


  • 1 8-oz. wheel of Rouge et Noir Brie
  • 1 puffed pastry sheet, refrigerated not frozen
  • 1/2 jar E. Waldo Ward Jalapeño Jelly
  • 1 Tbsp. finely chopped jalapeños


Preheat oven to 400 degrees F. Prepare a baking sheet by greasing lightly or lining it with parchment paper. Remove the Puff Pastry - unfold onto baking sheet, let sit for 30 minutes. Spread the half the jalapeños and two tablespoons Jalapeño Jelly in the center of the Pastry Sheet, place the cheese on top. Spread the remaining jalapeños and two more tablespoons of Jalapeño Jelly on top. Fold each corner into the center, pinch sides together, brush the top with melted butter. Bake 20 minutes, or until it is golden brown and the cheese is warm and soft. Transfer cheese to a serving dish with a spatula. Serve warm with crackers or French bread toasts.

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Mitchella Vineyard & Winery
2525 Mitchell Ranch Way
Paso Robles, CA 93446
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