Mónica Mateos

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Baked Brie Cheese with Chilli Jam

20 mins
50 mins
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If you like cheeses and puff pastry at the same time, this snack of soft baked Brie cheese, filled with orange marmalade with a spicy twist of wide chili, morita pepper and guajillo chili, mixed with blueberries is spectacular. Ideal for a dinner where you want to impress your guests.
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10 portions
  • 1 cup orange, cut in supreme, for the jam
  • 1 cup orange juice, for the jam
  • 1/2 cups sugar, for the jam
  • 1 teaspoon cinnamon powder, for the jam
  • 1 tablespoon garlic, finely chopped, for marmalade
  • 1/4 cups ancho chili pepper, finely chopped, for marmalade
  • 1/8 cups morita chile pepper, finely chopped, for marmalade
  • 1/4 cups guajillo chili, finely chopped, for marmalade
  • 1/4 cups dehydrated cranberry, for the jam
  • 1/2 kilos puff pastry
  • enough wheat flour
  • 1 Brie cheese, from 400 gr to 1 kilo
  • 1 egg, smoothie
  • to taste dehydrated cranberry, to decorate
  • to taste arugula, fresh, to decorate
  • to taste raspberry, to decorate


Preheat the oven to 200 ° C.
For the marmalade, cook the orange in a pot over low heat with the orange juice, sugar, cinnamon, garlic and chili peppers, about 20 to 30 minutes or until a jam is formed, add the blueberries, remove of the burner, cool and reserve.
On a clean and floured surface, spread the puff pastry with a rolling pin and cut a square. Reserve the excesses to decorate.
Place the puff pastry on a baking tray, place the Brie cheese in the center and bathe with the marmalade. Close the puff pastry, paste with a little egg pastry strips interspersed to form a lattice. Varnish completely with egg and bake until golden brown.
Serve the cheese and decorate with arugula, dehydrated blueberries and raspberries.


Decorate with blueberries, fresh arugula and raspberries.


When you varnish the puff pastry with the egg, you achieve a golden and shiny finish at the time of baking. Remember to varnish in one direction and with a thin hair brush to make it look very nice.

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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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