Gooey Baked Brie With Fig Jam (Printable Version)
Creamy Brie wrapped in flaky pastry with sweet fig jam topping.
# What You Need:
→ Cheese & Pastry
01 - 1 (8 oz) wheel Brie cheese
02 - 1 sheet puff pastry, thawed (about 8–9 in square)
→ Toppings
03 - 1/4 cup fig jam
04 - 2 tablespoons chopped toasted pecans or walnuts (optional)
→ Glaze
05 - 1 egg, beaten (for egg wash)
→ Garnish
06 - Fresh thyme sprigs
07 - Crackers or sliced baguette, for serving
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Place puff pastry sheet on a lightly floured surface.
03 - Set the Brie wheel in the center of the pastry. Spread fig jam evenly over the top of the cheese. Sprinkle with chopped nuts if using.
04 - Fold the corners of the pastry over the Brie, trimming excess if needed, and seal by pinching edges together. Flip the wrapped Brie over so the seams are on the bottom.
05 - Brush the pastry all over with beaten egg for a glossy finish.
06 - Place on the prepared baking sheet and bake for 18–22 minutes, or until the pastry is golden brown and crisp.
07 - Let cool for 5–10 minutes before serving. Garnish with fresh thyme, if desired. Serve warm with crackers or sliced baguette.
# Expert Advice:
01 -
- The contrast between the crisp, buttery pastry and that molten, creamy Brie is absolutely irresistible
- It comes together in under 30 minutes but looks like something from a fancy French bistro
- Everyone can customize with their favorite jams and nuts, making it endlessly adaptable
02 -
- Letting the wrapped Brie rest for 10 minutes before cutting is non negotiable or you will end up with cheese running everywhere instead of staying put
- Sealing those pastry edges really well prevents the jam from leaking out during baking, so take your time pinching them tight
- Thawed puff pastry that has gotten too warm and sticky can be popped back in the fridge for 10 minutes to become manageable again
03 -
- Room temperature Brie melts more evenly than cold cheese, so take it out of the fridge about 30 minutes before wrapping
- A little sprinkle of flaky sea salt on top after baking cuts through the richness and makes the flavors pop