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Cream Cheese and Pepper Jelly Baked Appetiser

This cream cheese and pepper jelly baked appetiser takes a classic spread to the next level by baking it in puff pastry!  It’s perfect for a fall or winter charcuterie board!

Here in Pennsylvania, the early fall weather has been amazing!  Warm sunshine and cool temps is perfection in my book!  Fall is probably the season I look forward to most!  Crunchy leaves, sweater weather, and cozy everything!  And, since this is the first Saturday of October, my friends and I are sharing all things cozy!  Over the past months, I’ve attended some gatherings where there were charcuterie boards that featured cream cheese smothered with pepper jelly as a spread for crackers.   Cream cheese with pepper jelly is the perfect sweet and tangy flavor combination!  

Baked Cream Cheese and Pepper Jelly in Puffed Pastry Recipe

So, I decided to take it to the next level by baking the cream cheese and pepper jelly combination inside puff pastry!  And, let me tell you, it was just as amazing as I thought it would be!!!  This is such an easy recipe and is so delicious with fresh apples, crackers, or pretzels.  Use it alone as an appetiser or add this hot cheese spread to your fall charcuterie boards!  I promise you’re gonna love it!  

BAKED CREAM CHEESE AND PEPPER JELLY IN PUFFED PASTRY

First, I let my cream cheese soften.  Then, I formed each 8 oz. cream cheese block into a ball, wrapped it in cellophane, and flattened it slightly to form a disk.  I popped each wrapped disk of cream cheese into the freezer.  Next, I thawed out the puff pastry (which takes about 40 minutes).  Once it was thawed, I rolled it out on a floured surface.  

Puffed Pastry for Cream Cheese and Pepper Jelly Appetiser

I removed the two disks of cream cheese from the freezer and opened them.  Then, I placed the first disk in the middle of the puff pastry.  Next, I spread a generous layer of the pepper jelly on the disk and topped that layer with the other cream cheese disk.  

Cream Cheese and Pepper Jelly Baked Appetiser Recipe

I used an egg wash to brush the inside of the puff pastry before wrapping it around the cream cheese.  Then, I wrapped the pastry around the cream cheese to resemble a pumpkin by folding up each corner to the top.  There is definitely enough pastry at the top to form a stem like I did (shown below).  But, you can wrap it any way you want.  Once completely wrapped, I brushed the outside of the pastry with the egg wash.  This will help to seal the pastry around the cream cheese and make it golden and shiny when baked.  

 

Cream Cheese and Pepper Jelly Appetiser

I baked the pastry wrapped cheese on a parchment lined baking tray at 425 degrees for 20 – 25 minutes until the crust was golden brown.  Doesn’t it look pretty with the crackers and apple slices!  And, better yet, it tastes sooooo good!   

Baked Cream Cheese and Pepper Jelly in Puffed Pastry

 

Yield: One

Baked Cream Cheese and Pepper Jelly in Puffed Pastry

Baked Cream Cheese and Pepper Jelly in Puffed Pastry

This cream cheese and pepper jelly baked appetiser takes a classic spread to the next level by baking it in puff pastry! It's perfect served alone as an appetiser or as part of a fall or winter charcuterie board.

Prep Time 20 minutes
Cook Time 20 minutes
Additional Time 40 minutes
Total Time 1 hour 20 minutes

Ingredients

  • 2 blocks 8 oz. Cream Cheese
  • 1 jar Pepper Jelly
  • Puffed Pastry (found in the freezer section)
  • 1 egg (for egg wash)

Instructions

  1. Preheat oven to 425 degrees.
  2. Let cream cheese soften.
  3. Form cream cheese blocks into two balls, wrap in clear cellophane and flatten slightly to form a disk. Place both disks in freezer for 20 minutes.
  4. Once your puffed pastry is thawed, roll it out on a floured surface.
  5. Remove the cheese disks from the freezer and place one disk in the center of the puffed pastry.
  6. Spoon a generous layer of pepper jelly over the first cream cheese disk.
  7. Place the second cream cheese disk on top of the layer of pepper jelly.
  8. Use a brush to apply an egg wash to the inside of the puff pastry before folding it over the cream cheese.
  9. Fold the puff pastry over the cream cheese to encase it. I folded mine by pulling each corner up to the center and folding as needed. This makes a pumpkin like shape. There is plenty of pastry to form a stem.
  10. Brush the egg wash over the entire outside of the pastry. This helps to secure the seams and makes the pastry shiny and golden brown when baked.
  11. Bake on a parchment lined baking sheet for 20 - 25 minutes until the pastry is golden brown.

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OCTOBER COZY LIVING POSTS

Now, let’s see what my Cozy Living friends are sharing for October!  Just follow the links below to see each one!

 

October-Cozy-Living-1Vinyet Etc. / Sincerely Marie Designs / Creative Cain Cabin / Finding Silver Pennies

 

Cozy Living Series - October 2020

Town and Country Living / Making It In the Mountains / Hymns and Verses / Duke Manor Farm

 

Baked Cream Cheese and Pepper Jelly Puffed Pastry

 

Danielle

Tuesday 13th of October 2020

This looks so amazing!

Rosita

Monday 5th of October 2020

This looks so delicious & I will have to try! We have some homemade pepper jelly that is perfect for this! Bon Appetit!

Amanda

Saturday 3rd of October 2020

This looks absolutely delicious Doreen! I'll be adding this to my fall baking list. I might just have to make this tomorrow because it looks so good!

Jennifer @ Town and Country Living

Saturday 3rd of October 2020

This sounds really interesting! I think hubby will like it - perfect for watching a football game!

Dawn

Saturday 3rd of October 2020

This sounds delicious and I love ghost pepper jelly. I can't wait to give it a go. Have a wonderful weekend my friend :)

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