Apricot Habanero Glazed Baked Brie Puff Turnovers with Honeyed Pecans

Apricot Habanero Glazed Baked Brie Puff Turnovers with Honeyed Pecans

A warm, shareable pastry that balances silky baked brie with the sweet-spicy zing of Coo Moo Apricot Habanero. Crisp puff pastry wraps creamy cheese and a spoonful of jam, finished with crunchy honeyed pecans. Perfect for a party or cozy night in.

Ingredients

• 1 sheet frozen puff pastry, thawed (about 8 ounces)
• 8 ounces wheel of Brie, rind intact
• 1/3 cup Coo Moo Apricot Habanero (product link)
• 2 tablespoons honey
• 1/3 cup pecan halves, roughly chopped
• 1 small shallot, finely minced
• 1 teaspoon fresh thyme leaves, plus extra for garnish
• 1 large egg, beaten (for egg wash)
• 1 tablespoon unsalted butter, melted
• Coarse sea salt and freshly ground black pepper to taste
• Optional: 1 teaspoon lemon zest for brightness

Equipment

• Baking sheet lined with parchment
• Rolling pin (optional)
• Spoon and small bowl
• Pastry brush

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Prepare the honeyed pecans: In a small skillet over medium-low heat, add the pecans, honey, and melted butter. Cook, stirring, until the honey is warm and coating the pecans, about 2 minutes. Stir in the minced shallot and thyme. Remove from heat and let cool on a small plate. When cool, roughly chop again if needed and season with a pinch of sea salt. Set aside.
3. Trim the Brie: Using a sharp knife, trim a thin strip of rind off the top of the Brie to expose the cheese (this helps it melt and mingle with the jam). Reserve rind pieces for compost if desired.
4. Roll and cut pastry: On a lightly floured surface, unfold the puff pastry and, if needed, lightly roll to smooth seams. Cut into four equal squares (about 4.5 x 4.5 inches each).
5. Assemble turnovers: Place a square of puff pastry on the prepared sheet. In the center of each square, put one quarter of the Brie wheel (about 2 ounces), a heaping teaspoon of Coo Moo Apricot Habanero jam, and a tablespoon of the honeyed pecan mixture. Sprinkle a few thyme leaves and a tiny pinch of lemon zest if using. Fold the pastry over into a triangle or bring corners together into a rustic parcel, pressing edges to seal. Crimp with a fork to secure. Repeat for remaining squares.
6. Egg wash and vent: Brush each turnover with beaten egg. Using a small knife, cut a tiny vent in the top of each pastry to allow steam to escape. Sprinkle lightly with coarse sea salt and cracked black pepper.
7. Bake: Place the baking sheet in the preheated oven and bake until pastries are golden brown and puffed, about 18 to 22 minutes. Rotate the pan halfway through for even browning.
8. Finish with extra glaze: While turnovers bake, warm 2 tablespoons of Coo Moo Apricot Habanero and 1 tablespoon of honey in a small saucepan over low heat until loose and glossy. When pastries come out of the oven, brush them gently with this warmed glaze for shine and an extra hit of apricot-habanero flavor.
9. Serve: Let cool 5 minutes so the cheese firms slightly but stays melty. Garnish with extra thyme leaves and a few reserved chopped pecans. Serve warm with thin apple or pear slices and additional Apricot Habanero jam on the side for spreading.

Notes

• Make ahead: You can assemble turnovers and refrigerate (unbaked) for up to 6 hours. Brush with egg wash right before baking.
• Vegetarian friendly: Ensure your puff pastry contains no animal-derived ingredients if needed.
• Scale up: For a larger party, double the recipe and bake on separate sheets to avoid crowding the oven.

Visual tip: For a beautiful platter, arrange turnovers in a circle with fresh thyme sprigs, a small jar of Apricot Habanero in the center, and fruit slices on the side.