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Baked Brie with Pears and Raspberry Peach Champagne Jam View Larger
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Baked Brie with Pears and Raspberry Peach Champagne Jam


  • 1 wheel (8 oz.) Brie cheese, (skin can be removed if preferred)
  • 1 box Puff Pastry Dough Sheets
  • 2 pears, fresh
  • 2 teaspoons butter
  • 1 jar Stonewall Kitchen Raspberry Peach Champagne Jam
  • 2 eggs
  • 1/2 cup milk


    Preheat oven to 350 degrees F.
  1. Remove puff pastry dough from box and let thaw if frozen
  2. Slice pears into wedges, about ¼ to ½ inch thick (no core pieces)
  3. Melt butter in a sauté pan and sauté pears until tender
  4. Place pears on a flat plate and place in refrigerator to cool
  5. Remove plastic from Brie wheel
  6. Stretch puff pastry out, place pieces side to side and roll lightly to pull seams together
  7. Crack eggs into a bowl and whip with ½ cup of milk
  8. Using a pastry brush, brush egg wash onto seams of dough to seal
  9. Spread Raspberry Peach Champagne Jam on top of the brie
  10. Place cooled, sliced pears on top of the jam and then place the puff pastry dough over the cheese wheel
  11. Egg wash the edges of the dough and fold around the brie to fully envelope the wheel of cheese
  12. Carefully flip the wheel over and place it on a baking sheet pan
  13. Gently brush egg wash all over puff pastry dough, being careful to NOT leave any puddles of egg wash
  14. Bake in 350 degree F oven until crust is golden brown
  15. Remove from the oven and let set for 15 to 20 minutes before serving
  16. Place on your favorite serving tray, surround with slices of French bread, crackers and fruit and enjoy.


In Stock

Raspberry Peach Champagne Jam
Raspberry Peach Champagne Jam Item: 101303 $7.95