Brie en Croute with Pecan Pepper Jelly

BRIE EN CROUTE with PECAN PEPPER JELLY INGREDIENTS

1 (8-ounce) wheel triple-cream brie
1 sheet frozen puff pastry, thawed in refrigerator
All-purpose flour, for rolling
1/4 cup Pecan Pepper Jelly, recipe follows
1/2 teaspoon chopped rosemary
2 tablespoons chopped toasted pecans
1 egg, beaten

PECAN PEPPER JELLY
1 red bell pepper, stem/seeds removed, large dice
2 jalapeño peppers, stems removed, large dice
3/4 cup toasted pecans, cooled
1/2 cup apple cider vinegar
1 cup plus 2 tablespoons granulated sugar, divided
1 tablespoon powdered fruit pectin

INSTRUCTIONS

1. Using a sharp knife, remove the thin top layer of rind from the brie.

2. Lightly dust a clean work surface with flour. Roll out puff dough to ¼-inch thickness. Place brie in the center, then cover with a generous layer of Pecan Pepper Jelly, then sprinkle with rosemary and chopped pecans. Fold up the edges of the crust and brush all over with egg wash to seal.

3. Place on a parchment-lined baking sheet or in a casserole dish. Cover and refrigerate at least 1 hour or freeze for 20 minutes.

4. Preheat oven to 450˚F. Bake brie for 25-30 minutes until dough is golden brown all over and cooked through. Serve hot.

PECAN PEPPER JELLY
1. Add red pepper and jalapeños to the bowl of a food processor fitted with the metal blade. Pulse 8-10 times until finely chopped but not pureed. Scrape with a spatula into a large heavy-bottomed pot. Add toasted pecans to the food processor (no need to clean in between) and pulse 6-8 times until finely chopped but not pureed. Scrape into the same pot with the peppers.

2. Add vinegar and 1 cup sugar to the pot and bring to a boil over medium heat, then reduce heat to low and simmer for 20 minutes.

3. In a small bowl, whisk together 2 tablespoons sugar and pectin. Stir into the simmering jelly and cook 5 minutes longer, then remove from heat.

4. Transfer to glass jelly jars and let cool. Cover and refrigerate until cold, at least 2 hours. Use within 1 week or freeze for up to 3 months

Brie en croute with pecan pepper jelly and 2 glasses of wine