Get the Recipe: Baked Brie with Puff Pastry
This baked brie with puff pastry features creamy brie topped with fig jam and pecans, all wrapped in flaky, golden puff pastry. An easy, delicious appetizer perfect for holiday gatherings!
Ingredients
- (1) Puff pastry dough
- 8 oz (8 oz) brie wheel
- ⅓ cup (75 g) fig jam
- 2 Tablespoons (30 g) chopped pecans
- 1 (1) large egg whisked with 1 Tablespoon water, for egg wash
- Sprigs of rosemary for garnish
- Crostini for serving
- Additional garnishes (grapes, fig halves, crackers, nuts, etc.)
Instructions
- Preheat oven to 400 F. Line a rimmed baking sheet with parchment paper and set aside.
- On a lightly floured work surface, roll out the puff pastry dough into an 11x11 square.
- Place the brie round in the center of the dough. Spread the jam on top then arrange the chopped pecans on top of the jam.
- Fold one corner over the top of the brie and toppings. Brush that corner of the puff pastry with egg wash. Fold the next corner of puff pastry over the brie and brush with the egg wash (this helps seal the dough). Repeat until all four corners are over the brie. Use your fingers to seal the dough together.
- Brush the entire outside of the puff pastry with remaining egg wash. Use a sharp knife to create 3 slits at the top for steam to escape.
- Bake at 400 F for 25 to 30 minutes or until the puff pastry is golden (it’s okay if some of the brie may have seeped through and is bubbling).
- Allow the baked brie to sit for 10 minutes before using a spatula to transfer to the cheese plate. Serve with crostini, crackers, apple slices and any other of your favorite cheese plate sides.
Notes
A rimmed baking sheet is preferred in the rare chance the the cheese leaks through the puff pastry.
Cheese: Camembert is a good substitute for brie.
Jam: Any flavor jam or preserves work well in this recipe.
Store leftovers in an airtight container in the refrigerator for up to 3 days. However, it's best when eaten the day it is baked since the puff pastry will soften as it sits.
Serving: 1serving, Calories: 259kcal, Carbohydrates: 17g, Protein: 8g, Fat: 18g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.003g, Cholesterol: 49mg, Sodium: 294mg, Potassium: 68mg, Fiber: 0.5g, Sugar: 5g, Vitamin A: 199IU, Vitamin C: 1mg, Calcium: 59mg, Iron: 0.3mg