Baked Brie with Jam Recipe

Make the guava jam. Dice the guava into one-inch cubes.

In a large saucepan over medium heat, add the guava and enough water to submerge the fruit. Cover and cook until the guavas are very tender, about 30 minutes. Remove the saucepan from the heat and let the mixture cool.

Remove the guava from the saucepan and place it in a cheesecloth or a fine-mesh strainer. Squeeze juice from the guava back into the saucepan. Discard the remaining pulp.

Pour the juice from the saucepan into a measuring cup. For every cup of liquid, you will add ½ cup of sugar and one tablespoon of lime or lemon juice. Add the correct amount of sugar and lemon or lime juice into the saucepan. Return the juice back into the saucepan. (See notes.)

Bring the mixture to a boil. Once the mixture reaches a boil, lower the heat and cook, stirring constantly, until the jam coats the back of a spoon thickly and the jam drips from the spoon in jointed drops. Remove the saucepan from the heat and let the jam cool for 30 minutes.

Pour the jam into jars while still warm. Store in an airtight container.

Preheat the oven to 350°F. Line a baking sheet with parchment paper. In a small bowl, mix the cinnamon and sugar and set it aside.

Unfold and roll out the creases of the puff pastry or the crescent roll dough. Place the puff pastry or the crescent roll dough on top of the prepared baking sheet.

Use a sharp knife to carefully cut off the thin top rind of the cheese.

Place the brie in the center of the dough. Spread ½ cup of guava jam on the brie.

Fold the dough over the top of the brie, overlapping the folds. Cut off the excess dough on top.

Brush the dough with melted butter.

Spread more guava jam on top and sprinkle with the cinnamon sugar.

Bake for 30 minutes or until the pastry is golden brown. Let cool for 10 minutes before serving.

Serve with toast or crackers. Enjoy!