Description
This Baked Feta with Pepper Jelly is a delightful appetizer combining creamy vegan feta, sweet and spicy habanero-apricot jelly, crunchy toasted pecans, and flaky puff pastry. The mixture of sweet, tangy, and savory flavors wrapped in a golden, flaky crust makes this dish perfect for entertaining or a delicious snack served with crackers.
Ingredients
For the Filling
- ¼ cup raw pecans
- 4 tablespoons Habanero-Apricot Jelly or desired jelly
- 2 tablespoons whole grain mustard
- 8 ounce block vegan feta*
For the Pastry
- 1 pre-rolled puff pastry sheet (9 x 9 inches)
- ¼ cup all-purpose flour (for dusting)
- ½ teaspoon cornstarch
- 1 tablespoon water
- Drizzle of olive oil
- Sprinkle of flaky salt
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- Toast Pecans: Place raw pecans in a small skillet over medium-high heat. Toast them for about 5 minutes, stirring occasionally, until they become fragrant and lightly browned. Remove from heat, let cool slightly, and then roughly chop.
- Prepare Puff Pastry: Lightly dust a large cutting board or clean surface with flour. Spread out the puff pastry sheet. If it feels stiff, allow it to rest at room temperature until it softens and becomes pliable. Once ready, gently press any seams together with your fingers to prevent filling leakage. Dust the top lightly with flour and roll out the pastry with a rolling pin so it’s about 1 inch larger in all dimensions than its original size.
- Assemble Filling: In the center of the puff pastry, spread 2 tablespoons of habanero-apricot jelly followed by 1 tablespoon of whole grain mustard. Sprinkle half of the toasted pecans over this layer. Place the vegan feta block on top, then repeat by adding the remaining mustard, jelly, and pecans in the same order.
- Seal the Pastry: Mix cornstarch and water in a small bowl and whisk until smooth; this will serve as an adhesive. Use a pastry brush to apply this cornstarch mixture along the edges of the puff pastry creating a one-inch border. Carefully fold the edges up and over the filling like wrapping a present, pressing and pinching gently to seal completely. Drizzle the top with olive oil and sprinkle with flaky salt for extra flavor and a crisp crust.
- Bake: Transfer the sealed pastry onto the parchment-lined baking sheet. Bake in the center of the preheated oven for about 40 minutes or until the pastry turns a beautiful golden brown and is cooked through.
- Serve: Using a thin spatula, carefully lift the baked feta parcel onto a serving plate. Serve warm with crackers or crusty bread for dipping and spreading. Enjoy!
Notes
- You can substitute the vegan feta with regular feta if not following a vegan diet.
- Adjust the jelly to suit your preferred spice level; milder jams can be used for less heat.
- Ensure the puff pastry is fully thawed before rolling to avoid cracking.
- For a nut-free version, omit the pecans or replace with seeds like pumpkin or sunflower seeds.
- Store leftovers covered in the refrigerator and reheat gently in the oven to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
