Steps

• 1

  In a medium saucepan, combine the hot pepper jelly, cranberries, and rosemary. Bring to a simmer over medium-low heat, stirring often, and cook for a few minutes to soften the dried berries and slightly thicken the jelly. Set aside to cool.

• 2

  Line a small baking sheet with parchment paper. Lightly flour your work surface. Unroll the puff pastry onto the work surface and press any cracks or seams back together. Gently roll it into an 11-inch square. Transfer the pastry to the baking sheet.

• 3

  Unwrap the Brie and place it in the center of the pastry. Spoon the cranberry-pepper jelly over the cheese and spread to the edges. Fold the corners of the pastry over the brie leaving a bit of the jelly exposed. (At this point, the wrapped cheese can be covered and refrigerated for up to 1 day before baking.)

• 4

  When ready to bake, preheat the Traeger with lid closed to 425°F; this will take about 15 minutes.

  425 ˚F / 218 ˚C

• 5

  In a small bowl, lightly beat the egg with 1 teaspoon water. Brush the puff pastry all over with the egg wash (you won’t need it all). Lightly sprinkle a little sugar over the pastry, if desired, to help it brown. Transfer the baking sheet to the grill and bake until the pastry is puffed and golden-brown, 25 to 30 minutes.

  425 ˚F / 218 ˚C

  00:25

• 6

  Let cool for about 20 minutes before transferring to a platter and serving with crackers, crostini, and/or sliced apples.