Raspberry-Habañero Baked Brie
This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors (yellow, orange, green, red, chocolate). Not only are they extremely hot, but they also have a unique, distinctively fruity flavor. It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.
Yields 6 Servings
1.8-oz. wheel brie
1/2 cup raspberry jam
1 Habañero pepper, seeded and minced
1 teaspoon unsalted butter
1 sheet thawed puff pastry
1 tablespoon water
8-10 fresh raspberries, garnish
Crackers, for serving
Preheat oven to 350° F. In a small pot, stir together raspberry jam, minced Habañero pepper, and butter. Once warm and combined, remove from heat.
Thaw puff pastry and spread out on a baking sheet. Add half of the jam mixture to the center of the puff pastry. Place brie on the jam mixture. Fold puff pastry up over the brie, completely enclosing it. Press on puff pastry to ensure that it is sealed well.
Flip wrapped brie wheel over and brush with egg wash (1 egg whisked with 1 tablespoon water).
Bake brie wheel for 20-25 minutes until puff pastry is golden brown and puffed.
Let brie wheel cool for 10 minutes before slicing into it.
Garnish finished baked brie with fresh raspberries and serve extra spicy raspberry jam on the side.