Our cousin Lee Oakley makes the most delicious pepper jelly from an old treasured Douglas family recipe. She incorporates this yummy pepper jelly with brie cheese and chopped roasted almonds to create a scrumptious filling for little phyllo dough cups. These Mini Pepper Jelly appetizers are amazing and the perfect party starter for your guests! Lee recently added the sweet and hot pepper jelly to her already established line of southern pickles. Her company, Oakley's Southern Delights is a true family business. Lee and her son Kerry are the team behind the delicious treats and their recipes are passed down from Lee’s mother Leila and from Leila’s mother. This is a real southern recipe handed down by many generations of Douglas’ in Nashville. Oakley’s pepper jelly and pickles area a real homemade treat for us Californians!
In a bind with unexpected guests?
Keep Sweet and Hot Pepper Jelly on hand
and serve on crackers with cream cheese.
It’s a classic that everyone loves!
2 (1.9 oz) packages of frozen mini phyllo pastry shells, thawed
3 oz Brie cheese, rind removed
Oakley's Southern Delights Sweet and Hot Red Pepper Jelly
3 Tablespoons chopped roasted salted almonds
Preheat oven to 350 degrees. Place mini phyllo pastry shells on a baking sheet. Cut Brie cheese into 30 small pieces and place in pastry shells. Spoon 1/4 teaspoon of OSD's Sweet and Hot Red Pepper Jelly and topped with crushed almonds. Bake pastries for 5 to 6 minutes or until the cheese is soft.