Pineapple Marmalade Brie

This appetizer is a favorite in our household. We make it at least once a year (usually around Halloween), but since it's so easy to make, we've also made it for Christmas and New Year's parties too. It's a good one for a crowd!

Pineapple Marmalade Brie

1 8 oz. can crushed pineapple

1/2 cup granulated sugar

pinch of hot chili pepper flakes (optional)

19.6 oz. wheel of brie

1 sheet Pepperidge Farm puff pastry dough, thawed

Italian bread, cut into small pieces for serving

1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Set aside.
2. In a heavy saucepan, combine pineapple with sugar and hot chili pepper flakes. Bring mixture to a boil and then simmer uncovered until it thickens to a syrupy consistency, stirring occasionally. (About 10 to 15 minutes.)
3. Flatten thawed pastry dough and pinch seams closed. Place wheel of brie in center of dough. Spoon marmalade over top of brie, covering the top of the brie all the way to the edges.
4. Wrap the brie in the puff pastry, pinching the corners of the dough together in the center and the edges together to envelope the brie.
5. Bake in a 375 degree oven for 20 minutes or until dough is golden brown.
6. Serve brie on small pieces of Italian bread.

Notes

The recipe for marmalade topping can be doubled, if desired.

I've found the easiest way to move the brie from the baking sheet to a serving tray is to use two spatulas. This ensures that your brie makes it to the serving tray intact and doesn't droop on you!