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Close up of baked brie with fig jam, topped with quartered figs, chopped candied walnuts, and fresh herbs. Crackers and other fresh ingredients scattered around in the background.
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Created by: Stefanie

Baked Brie with Fig Jam


Course Appetizer
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
8
Wrap a wheel of melty brie and sweet fig jam in golden puff pastry to create an elegant and shareable appetizer. This baked brie with fig jam is topped with quartered figs, walnuts and herbs for a guaranteed crowd-pleaser!
8

Ingredients

  • 1 wheel of brie 8 oz
  • 1 sheet puff pastry thawed if frozen
  • 8 tablespoons fig jam ¼ cup if you want a generous layer
  • 1 cup figs stems removed and quartered
  • ½ cup candied walnuts chopped
  • 1 teaspoon fresh herbs finely chopped - thyme, Thai basil, rosemary, or your choice
  • 1 whole egg for egg wash
  • 1 teaspoon water for egg wash

Instructions

  • Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper.
  • Slice off the top rind of the brie and discard. You can leave the rind intact, but I prefer to remove it and put the jam directly on top of the cheese. This helps the jam and cheese melt together for easy serving.
  • Open up the thawed puff pastry on a lightly floured surface.
  • Place brie in the center with the sliced off top facing up. Spread jam evenly, keeping it mostly in the center to minimize spillover.
  • Whisk together the egg and a teaspoon of water.
  • Begin folding the pastry up and over the brie, brushing each layer with egg wash as you go to help it stick together. Seal edges well.
  • Brush all exposed pastry surfaces with the remaining egg wash. Wipe away any drips or pooled egg wash on the parchment to prevent burning.
  • Bake 20-25 minutes, until puff pastry is golden brown and puffed. If the pastry is browning too quickly before the cheese melts, tent lightly with aluminum foil. This keeps the crust from getting too dark while ensuring the brie inside becomes gooey and melty.
  • Let brie rest for 5 minutes. Top with chopped figs, candied walnuts, and herbs. Drizzle with honey, if desired.
  • Serve warm with crackers, baguette slices, or apple wedges.

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Notes

  1. You can leave the rind intact, if you like. I prefer to remove it so that the jam and cheese melt together for easy serving. I only remove the top rind of the brie cheese. The bottom rind is left on as it helps the brie hold its shape a bit more and gives the assembled appetizer more structure.
  2. Parchment paper is your friend in this baked brie with fig jam recipe. It makes cleanup a breeze. If you don't have parchment paper, don't stress - the puff pastry is unlikely to stick to the sheet pan.
  3. The toppings are best fresh for this appetizer. I don't recommend baking the figs or candied walnuts on top.
  4. If you want to assemble this baked brie ahead, simply wrap it with the puff pastry and refrigerate for up to 2 hours before baking.
  5. The best way to thaw frozen puff pastry is in the refrigerator overnight. If you're short on time, leave it in its packaging on the counter for about 30-40 minutes. It should be pliable but still cold. If it gets too warm and sticky, it will be difficult to work with.
  6. The egg wash is your "glue." Brushing it on the pastry layers as you fold helps create a tight seal, preventing the cheese from bursting out during baking. Make sure there are no gaps or thin spots.

Nutrition

Calories: 369kcal | Carbohydrates: 32g | Protein: 10g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.003g | Cholesterol: 49mg | Sodium: 298mg | Potassium: 149mg | Fiber: 2g | Sugar: 14g | Vitamin A: 240IU | Vitamin C: 2mg | Calcium: 76mg | Iron: 1mg

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