A pastry with nuts on top of a cutting board.

Brie and Chilli Braid (Beth le Manach’s Recipe)


  • Puff Pastry – 1 sheet (1 package, store-bought)

  • Chilli Jam – 2 tbsp (30 ml)

  • Brie Cheese – 3-4 slices

  • Egg – 1 egg (well beaten)

  • Walnuts – 60 gr / chopped


      1. Preheat oven to 200 degrees C.

      1. Roll out pastry onto a flat cookie sheet lined with parchment paper. This will be your work surface. Most store-bought puff pastry sheets come in 3-folded panels. This is the best kind to buy for this. Unfold all the panels and roll out slightly.

      1. On the center panel, spread chili jam to cover the center panel surface. Then top the jam with the sliced brie.

      1. On the side panels, cut approx 20 mm strips on each side making sure you have the equal number of strips on each side. Then alternating the strips, bring them to the center panel, to cover the jam and cheese, overlapping each one, forming a rustic braid.

      1. Before baking brush the egg wash with a pastry brush all over the braid and bake for 25 mins until puffed up and golden brown.

      1. Transfer braid to a cutting board. Sprinkle with chopped walnuts and serve with the knife for easy slicing.

Prep time: 10 min

Total time: 30 – 40 min


  • If making this ahead of time, wrap up in the parchment paper, then freeze on the tray until firm, Then wrap tightly in foil and remove the tray and keep in freezer until ready to serve.

  • This should serve 4-6 people.

  • You can see Beth preparing this recipe in the video below!  [embedyt] https://www.youtube.com/watch?v=g1NoE2Zc9PM[/embedyt]

Tip: We used chili jam for our braid and it worked out perfectly. The taste was amazing! Beth uses fig jam and you can use just about any jam you like and it should taste great as well…

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Enjoy! 🙂

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