Description
A delicious baked brie wrapped in flaky puff pastry, topped with sweet fig jam and crunchy walnuts, perfect for entertaining or a cozy appetizer.
Ingredients
Scale
Main Ingredients
- 1 sheet frozen puff pastry thawed
- 10 ounce brie cheese wheel 8-12 ounces
- 1/3 cup fig jam
- 1/4 cup walnuts chopped
- 1 egg mixed with 1 tablespoon of water
- Fruit, crackers, or crostini for serving
- Rosemary or thyme sprigs for garnish optional
Instructions
- Preheat the Oven: Preheat oven to 400℉ and line a baking sheet with parchment paper to prevent sticking and allow easy cleanup.
- Prepare the Puff Pastry: Gently roll out the thawed puff pastry to a 10-12 inch square. Place the brie wheel in the center of the pastry sheet.
- Add Toppings: Spread 1/3 cup fig jam on top of the brie and sprinkle 1/4 cup chopped walnuts evenly over the jam.
- Cut and Wrap Pastry: Make a cut at each corner of the puff pastry towards the center, stopping about ½ inch from the brie, creating four triangular flaps. Bring each flap up and over the brie like a pinwheel and secure the seams by brushing with the egg wash mixture.
- Chill the Wrapped Brie: Place the wrapped brie in the refrigerator for 20 minutes to help the pastry hold its shape and prevent the cheese from melting too quickly during baking.
- Apply Egg Wash: Remove from the fridge and brush the entire pastry surface with the remaining egg wash for a beautiful golden finish.
- Bake: Bake in the preheated oven for 25-30 minutes or until the puff pastry is golden brown and crisp.
- Rest and Serve: Remove from the oven and allow to stand for 5 minutes before serving. Serve with fruit, crackers, nuts, and bread. Garnish with rosemary or thyme sprigs if desired.
Notes
- Customize with your favorite jam or type of nuts for different flavors.
- Toasting the walnuts before adding them enhances their flavor and crunch.
- Chilling the wrapped brie before baking stabilizes the pastry and prevents premature melting of the cheese.
- For make-ahead convenience, wrap the brie in puff pastry and store it refrigerated up to 3 hours, then apply egg wash just before baking.
- Best enjoyed fresh; leftovers can be refrigerated up to 2 days and reheated in a 400℉ oven to retain crispness.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 210 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 40 mg
