Bacon Jam Baked Brie
Prep time
Cook time
Total time
Recipe by:
Serves: 6 to 8
  • 1 (9-inch) store-bought piecrust
  • 1 apple, peeled, cored, and sliced
  • ½ cup pecan halves
  • ½ cup crumbled bacon
  • 1 (8-ounce) wheel of brie cheese, with rind
  • ½ cup bacon jam
  • 1 package Pepperidge Farm Puff Pastry sheets
  • 1 beaten egg
  • Sea salt
  1. Preheat your oven to 350ºF.
  2. Place the piecrust in a baking dish or a disposable aluminum pie pan. Spread the apple slices over the bottom and place the pecans throughout to build a base foundation. Sprinkle over the crumbled bacon. Cut the wheel of brie in half through the middle, and position the bottom half over the foundation of the piecrust. Spread the center of the brie with a thick layer of bacon jam. Add the top half of the brie.
  3. Drape one of the puff pastry sheets over the top of the cheese and tuck in the sides along the edge of the pie pan. Cut decorative shapes (leaves, stars, etc.) from the remaining puff pastry dough and add to the top. Brush with beaten egg and sprinkle with sea salt.
  4. Bake in the oven until the top is golden brown and the cheese inside has melted, 40 to 60 minutes.
  5. Serve with crackers on the side.
The pecans, apple, and bacon act as a buffer to keep the base of the piecrust as dry as possible to allow the bottom to bake without becoming soggy. No need to precook the apples since they will soften during the baking and add texture to the hot melted cheese. The rind is completely edible and should be left on the cheese. Buy your Bacon Jam here in Acadiana: go online to Cochon Cannery or call my friend Chef Dustie (337-322-4221) to buy the best. Or if that is not convenient, I see various brands of bacon jam in specialty stores nationwide, so try one of those. Feel free to improvise with ingredients; I’ve made this recipe with orange marmalade, satsuma jelly, fig preserves, and even cranberries for a holiday version. It is very versatile. If there are any leftovers, reheat in the oven, not a microwave (to prevent the crust from becoming soggy). Camembert cheese is a good substitute if brie is unavailable.
Recipe by Acadiana Table at