Hell Fire Pepper Jelly Recipe: Melt-Me Baked Brie

Yesterday, we introduced you to Hillary Danner, the Sycamore Grove Park resident who created Hell Fire Pepper Jelly, a pepper-infused, fruit-based concoction marked under the Jenkins Jellies brand. (If you missed the story, click here to read it.)

As promised, we'll be featuring a recipe every day from Sweet Heat, a 2012 cookbook about Hell Fire Pepper Jelly preparations that Danner and her friend Maria Newman co-authored.

Here's the first recipe—an appetizer—give it a try this holiday season and let us know how it went:

Melt-Me Baked Brie

You Will Need:
1 (8-oz.) wheel brie cheese
Hell Fire Pepper Jelly, to taste
½ of a 17-oz. package frozen puff pastry

What To Do:
• Preheat oven to 350 °F.
• Slice the wheel of brie in half horizontally (dental floss works well).
• Spread Hell Fire Pepper Jelly in the middle of the bottom half and place the other half on top. If you wish, spread a little more jelly on the top half.
• Wrap the whole wheel of brie in the puff pastry and bake 15-20 minutes. Let cool 5 minutes before serving.

Serve with crackers or sliced baguette.