Pazazz and Bacon Baked Brie


Jam Topping
6 ounces uncured L&B Applewood Smoked Bacon, diced
2 Pazazz apples, peeled and diced
1/2 small sweet yellow onion, diced
1 clove garlic, minced
1/2 teaspoon cayenne pepper
1 teaspoon Worcestershire
1 tablespoon balsamic vinegar
2 tablespoons maple syrup
1/4 cup brown sugar
1/3 cup apple cider vinegar

8.5-ounce brie wheel
1 sheet puff pastry dough, thawed but still cold
1 large egg, beaten


Jam Topping: In a skillet over medium heat, fry bacon until the fat begins to render. Add apples, onion and garlic; cook until onions are soft, about 10 minutes. Add remaining ingredients and bring to a boil. Reduce to a simmer and cook until jam consistency, about 20 minutes; stir regularly to prevent sticking. Set aside to cool then cover and chill.

Brie: Preheat oven to 400 degrees and line a baking sheet with parchment. Dust a work surface and rolling pin with flour. Roll out pastry into a 12-inch square; cut off 1 inch from top and one side to create decorations. Top brie with jam. Flip over onto pastry so jam is on the bottom. Using a pastry brush, lightly coat pastry with beaten egg. Fold the corners over the brie, forming a package. Gently press the edges to seal. Place upright (pastry seams on bottom) on the baking sheet and refrigerate 10 minutes. While chilling, use a sharp knife to slice remaining pastry into decorative shapes for top. Brush pastry all over with egg, without allowing egg to pool under brie. Place decorative shapes on top. Bake until pastry is golden-brown, 35 to 40 minutes. Set aside to cool 10 minutes. Transfer to a plate and serve with crusty bread.

Recipe by Cynthia Moothart of Lund’s and Byerly’s