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If you’re looking for a fantastic, fancy, yet still easy to make pellet grill appetizer, then this smoked brie is for you! Topped with a sweet and spicy jalapeno cranberry sauce and wrapped in puff pastry, this smoked brie appetizer is full of flavor and sure to impress your holiday guests!
For years I thought that I didn’t like brie cheese. The earthy flavor and the odd creamy texture just wasn’t for me. But then I had it topped with a sweet jam and wrapped in golden brown and flaky puff pastry… and I became a brie believer!
Our recipe combines spicy smoked jalapeños with tart cranberries, sweetened with a touch of brown sugar and fresh orange marmalade, all layered over creamy, decadent brie wrapped in a golden puff pastry. The result? A perfect fusion of flavors that balances heat, sweetness, and a hint of citrus.
This smoked brie with jalapeno cranberry sauce is a delicious start to your holiday meal, and it looks beautiful on your appetizer table, too!
Ingredients for Smoked Brie with Cranberry Sauce
- wheel of brie – Your brie wheel should be 8-10 ounces, and be sure to keep the rind intact. We used Alouette Double Creme Brie Cheese.
- puff pastry sheet – Like the Pepperidge Farm brand. Find these in the freezer section of the grocery store.
- egg wash – Just beat one egg to brush on the top of the pastry sheet before smoking.
- homemade jalapeno cranberry sauce – You’ll need common cranberry sauce ingredients including cranberries, orange juice, brown sugar, and orange marmalade. We also added some smoked jalapeños to ours for the perfect sweet and spicy combo.
Smoked Brie with Puff Pastry Video
Making the Smoked Cranberry Sauce
My homemade smoked jalapeno cranberry sauce adds the perfect sweet and spicy flavors to balance the melty brie cheese wheel. Make the easy cranberry sauce first, and then add it to the top of the brie before wrapping it up.
You can get the full instructions for this simple topping and print the smoked jalapeno cranberry sauce recipe here.
How to Make Puff Pastry-Wrapped Smoked Brie
Step 1: Roll out the Puff Pastry
The first step is to roll out the thawed puff pastry sheet. The pastry dough comes folded up in the package, so when you unfold it you’ll have noticeable seams. Simply dust your countertop and rolling pin with some flour, and lightly roll the puff pastry sheet until the creases disappear.
Step 2: Spoon Cranberry Sauce on Top of the Brie
Next, remove the paper wrapping from your brie cheese wheel but leave the outer rind intact. Place the wheel in the center of the rolled puff pastry sheet. Spoon a hefty amount of the jalapeno cranberry sauce on top of the brie, spreading it out so that the sweet sauce extends to the edge of the cheese wheel.
*TIP – If you follow our recipe for the smoked jalapeno cranberry sauce, then you will probably use about one-third of the sauce for the brie appetizer. The remaining cranberry sauce can be served on the side for extra dipping, or it would make an awesome fruit spread for a charcuterie board or a sandwich topping.
Step 3: Wrap the Brie in Puff Pastry
Next, fold the four corners of the puff pastry sheet up and over the brie and cranberry sauce. You can let some of the beautiful red sauce remain exposed for visual appeal like we did, or wrap the puff pastry so that it completely covers the cheese – the recipe will turn out fantastic either way.
Then, use a pastry brush to brush one beaten egg all over the outside of the puff pastry. The egg wash will create a beautiful golden finish, and it helps to keep the puff pastry sealed at the corners.
Step 4: Smoke the Brie on the Pellet Grill
Then all that’s left is to “bake” the puff pastry-wrapped brie wheel on the pellet grill for some extra smoky flavor! Place the sheet tray with the cheese directly on the grill grates and smoke at 400°F for about 30 minutes, or until the puff pastry is nice and golden brown.
Then use a large spatula to transfer the brie appetizer to a serving platter, and allow to cool slightly before serving. It’s best to serve this smoker app warm so that your guests can easily dip their toast points or crackers into the gooey cheese.
What to Serve with Smoked Brie
This smoked brie is perfect with toasted baguette, crackers, or vegetable crudités.
We simply sliced a store-bought french bread loaf into medallions about 1/4 inch thick, drizzled with some olive oil, and toasted on the pellet grill at 350°F until lightly golden and crunchy. The extra smoke flavor from toasting the bread on the grill added another layer of smoky goodness to our brie appetizer.
This smoked brie could also serve as the focal point for a large meat and cheese charcuterie board for the holidays!
Recipe Tips
- Don’t skip the egg wash – Ensure the puff pastry is well-coated with egg wash. This will give you that beautiful golden brown finish. *You can tell in my photos where I missed brushing on the egg.
- Cool the cranberry sauce – Allow the sauce to cool slightly before placing it over the brie to prevent the pastry from becoming soggy.
- Experiment with toppings for your brie wheel – You can use your favorite store-bought preserves instead of the homemade cranberry sauce. Or try serving the brie with our smoked jalapeno pepper jelly.
- Make ahead – The jalapeño cranberry sauce can be made up to three days ahead and stored in the fridge.
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Smoked Brie with Jalapeno Cranberry Sauce
Ingredients
- 8 oz wheel of brie, rind intact
- 1 sheet of puff pastry, thawed
- 1 egg beaten, for egg wash
- 1-1½ cup smoked jalapeno cranberry sauce recipe
- toasted baguette rounds, crackers, apple slices, or vegetable crudités for serving
Instructions
- Prepare the jalapeno cranberry sauce recipe. Allow the cranberry sauce to cool in the refrigerator for at least 1 hour.
- Preheat pellet grill or smoker to 400°F. Use a mild wood pellet like pecan, apple, or cherry for the best flavor.
- While the grill is heating, assemble the wheel of brie. On a lightly floured surface, roll out the puff pastry slightly to remove any creases. Transfer the rolled pastry to a sheet tray. Place the brie cheese wheel in the center of the rolled puff pastry sheet. Spoon a hefty amount of the jalapeno cranberry sauce on top of the brie, spreading it out so that the sauce extends to the edge of the cheese wheel.
- Wrap the brie in puff pastry. Fold the four corners of the puff pastry up and over the brie wheel. You can leave a small amount of the cranberry sauce exposed (in an "X" shape), or completely cover with pastry. Pinch the edges and corners of the pastry together to seal. Then brush the entire top of the puff pastry with egg wash.
- Place the sheet tray with the brie on the preheated grill and close the lid. Smoke at 400℉ until the pastry is golden brown and puffed up, about 25-30 minutes.
- Remove the smoked brie from the grill and allow to rest about 5 minutes. Then transfer to a serving platter and serve warm with toast rounds, crackers, vegetables, or apple slices.
Video
Notes
- Leftover cranberry sauce – If you follow our recipe for the smoked jalapeno cranberry sauce, then you will probably use about one-third of the sauce for this brie appetizer. The remaining cranberry sauce can be served on the side for extra dipping, or it would make an awesome fruit spread for a charcuterie board or a sandwich topping.
- Jalapeno cranberry sauce recipe – Get the recipe here: https://pelletsandpits.com/smoked-jalapeno-cranberry-sauce/
- Cool the cranberry sauce – Allow the sauce to cool slightly before placing it over the brie to prevent the pastry from becoming soggy.
- Experiment with toppings for your brie wheel – You can use your favorite store-bought preserves instead of the homemade cranberry sauce. Or try serving the brie with our smoked jalapeno pepper jelly.
- Make ahead – The jalapeño cranberry sauce can be made up to three days ahead and stored in the fridge.
