Gooey Baked Brie With Fig Jam (Printer-Friendly)

Creamy Brie wrapped in flaky pastry with sweet fig jam and toasted pecans, baked until golden and molten.

# What You'll 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

→ Garnish (optional)

06 - Fresh thyme sprigs
07 - Crackers or sliced baguette, for serving

# How to Make It:

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 pastry creates this irresistible flaky shell that gives way to impossibly creamy molten cheese
  • Fig jam adds this sophisticated sweetness that makes people think you spent hours planning
  • It takes ten minutes to prep but looks like something from a fancy French bistro
02 -
  • Do not skip the cooling time or the cheese will pour out like lava when you cut into it
  • Keep the pastry cold while working because warm puff pastry becomes frustratingly sticky and hard to handle
  • The seams really need to be pinched tightly or you will have cheese leakage during baking
03 -
  • If the edges start browning too quickly tent loosely with foil for the last few minutes
  • You can assemble this ahead of time and refrigerate unbaked for up to 4 hours before baking
  • The wrapping process gets easier with practice so do not worry if your first attempt is not picture perfect

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