Pastry-Wrapped Jalapeño Brie with Fruit

Cut the apple and pear just before serving to preserve their creamy color. Set out a small knife or cheese server alongside the baked Brie.

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  • prep time 15 min
  • total time 60 min
  • ingredients 10
  • servings 12
 

Ingredients

1
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ Crescent Recipe Creations® refrigerated seamless dough sheet
1
round (8 oz) Brie cheese
2
tablespoons green or red jalapeño jelly or hot pepper jelly
2
tablespoons chopped fresh cilantro
1
egg, beaten
8
small seedless red or green grape clusters
1
pear, unpeeled, sliced
1
apple, unpeeled, sliced
1/2
cup fresh strawberry halves
Fresh cilantro or rosemary sprigs

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LOCATION

Steps

  • 1 Heat oven to 350°F. Spray cookie sheet with cooking spray.
  • 2 If using crescent rolls: Unroll dough. Separate dough crosswise into 2 sections. Press dough to form 2 squares, firmly pressing perforations to seal. If using dough sheet: Unroll dough. Cut crosswise into 2 sections. Press dough to form 2 squares.
  • 3 Place 1 square on cookie sheet. Cut cheese crosswise into 2 equal layers. Place bottom half of cheese on center of dough square on cookie sheet. Spread jelly over cheese. Sprinkle with chopped cilantro. Top with remaining cheese half.
  • 4 With small cookie or canapé cutter, cut 1 shape from each corner of remaining square of dough, and roll 3 small pieces of dough to form 3 balls; set aside. Place square of dough on top of cheese round. Press dough evenly around cheese. Fold bottom edges of dough up over top edges; press to seal. Brush dough with beaten egg. Top with cutouts and dough balls; brush with additional beaten egg.
  • 5 Bake 20 to 30 minutes or until deep golden brown. Cool 15 minutes before serving.
  • 6 To serve, place warm pastry-wrapped cheese on platter. Arrange fruit around cheese. Garnish with cilantro sprigs.
  • 1 Heat oven to 350°F. Spray cookie sheet with cooking spray.
  • 2 If using crescent rolls: Unroll dough. Separate dough crosswise into 2 sections. Press dough to form 2 squares, firmly pressing perforations to seal. If using dough sheet: Unroll dough. Cut crosswise into 2 sections. Press dough to form 2 squares.
  • 3 Place 1 square on cookie sheet. Cut cheese crosswise into 2 equal layers. Place bottom half of cheese on center of dough square on cookie sheet. Spread jelly over cheese. Sprinkle with chopped cilantro. Top with remaining cheese half.
  • 4 With small cookie or canapé cutter, cut 1 shape from each corner of remaining square of dough, and roll 3 small pieces of dough to form 3 balls; set aside. Place square of dough on top of cheese round. Press dough evenly around cheese. Fold bottom edges of dough up over top edges; press to seal. Brush dough with beaten egg. Top with cutouts and dough balls; brush with additional beaten egg.
  • 5 Bake 20 to 30 minutes or until deep golden brown. Cool 15 minutes before serving.
  • 6 To serve, place warm pastry-wrapped cheese on platter. Arrange fruit around cheese. Garnish with cilantro sprigs.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
180
(
Calories from Fat
90),
% Daily Value
Total Fat
10g
10%
(Saturated Fat
5g,
5%
Trans Fat
1g
1%
),
Cholesterol
35mg
35%;
Sodium
270mg
270%;
Total Carbohydrate
18g
18%
(Dietary Fiber
1g
1%
  Sugars
9g
9%
),
Protein
6g
6%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
6%;
Calcium
4%;
Iron
4%;
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.