We've Unlocked Jet Tila’s Live Baked Brie Class This Weekend

Cook along with Jet on the Food Network Kitchen app and learn his delicious topper for puff pastry-wrapped brie.

November 22, 2019
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In this series, we're showing off some of the coolest recipes, tips and tricks we've learned from chefs in the all-new Food Network Kitchen app.

Ah, turkey day is almost upon us. And while turkeys might occupy a lot of headspace, the appetizers are also a key part of Thanksgiving. When your bird is cooking for way longer than expected and the stuffing simply won’t get crispy enough, the apps buy you precious extra minutes: no one with a mouth half-full of delicious baked brie will be wondering when the real feast is starting.

Instead of putting out a dip and chips (again), consider cooking along with Jet Tila's LIVE class this Sunday 11/24 at 8 p.m. — we're unlocking his class so you can watch for free! You'll learn how to make one of his favorite appetizer recipes: Perfect-for-Parties Baked Brie in Puff Pastry with Apricot Jam. Check out the recipe here in advance so you can gather ingredients and start prepping your questions for Jet — you'll be able to ask him and our culinary team all about the recipe during the class!

"This is a classic dish for any type of gathering, and one we always put out," Jet says. "Imagine a croissant filled with melted Brie cheese and sweet fruit and jam."

Oh what's that? You're already halfway to the grocery store? Don’t worry, you’ll only need to buy seven ingredients.

We don’t want to spoil the class for you, we’ll let you in on a little secret. Jet tops his wheel of brie with chopped Granny Smith apples and ground cinnamon before bundling it up in flaky, buttery dough. Basically, he borrows from apple pie’s flavor profile, which is genius! Doesn't apple pie-baked brie have a pretty nice ring to it?

Watch Jet Tila's LIVE class on Sunday 11/24 at 8 p.m. EST right here on Food Network Kitchen! And don't worry — if you miss it, you'll be able to reply it on-demand at any time the next day.

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