These baked jam and brie knots are best fresh out of the oven. The brie is still melty, the dough is fresh baked, warm and fluffy and the jam melts together with the brie in the most amazing way!
You can use any type of jam you’d like
My favorite jam to pair with brie is apricot but try some different type and see what you like. This recipe is really easy so it’s not a big difficult to experiment a little.
Ever tried lingonberry jam?
First, let me just admit that I am little obsessed with lingonberries. Long before I ever stepped foot into an Ikea, I was loving on some lingonberries. My first discovery of these tart micro berries was at iHop. Sweedish crepes topped with a lingonberry butter spread and powdered sugar. (Copycat iHop Lingonberry crepes recipe here!) So so good! If you’d never tried them, I highly reocmmen them on crepes or toast with a lot of butter. You can also use them in this recipe. They are a little more tart than traditional jams so you made find you like a sweeter jam better, or you may want to add a sprinkle of sugar in if you use lingonberry jam.
What kind of jam goes best with Brie?
If you’re having trouble deciding which type of jam to use here are some that naturally pair really well with brie:
- Apricot jam
- Peach jam
- Raspeberry Jam
- Strawberry jam
- Fig jam
You can use preserves, jelly or jam. What’s the difference? Read here to learn more.
Could you add nuts to these jam and brie knots?
Yes! I think almonds pair well with these. You can get creative and “glue” them to the outside with a sugary glaze, or you could simple toss them inside along with the brie and jam so everything is enclosed neatly.
nt more breakfast or brunch ideas?
Want more breakfast or brunch ideas?
These jam and brie knots were featured on Full Plate Thursday!