This classic combination of brie baked in puff pastry with fig jam, walnuts and honey is a delicious addition to any snack board and makes a great party appetizer!
Welcome to the best kind of cheesy, savory, and buttery appetizer that there is: brie en croûte, AKA baked brie in puffy pastry. With fig jam. And maybe a drizzle of honey.
Okay, so I think we can all agree that this is a deliciously indulgent recipe. It may look fancy but it's actually quite easy to make.
- Ready in 30 minutes
- Looks fancy but is surprisingly easy to make
- Great addition to cheese and charceuterie boards
- Pair with your favorite fruit and nuts for a snack-dinner
- Frozen puff pastry: I use Pepperidge Farms puff pastry sheets. Let it thaw completely according to package instructions before using.
- Brie wheel: I use a "plain" 8 ounce brie wheel. Any kind of herbed brie would also be delicious.
- Fig jam: I bought my jam at Trader Joe's but it should be available at most major supermarkets. If you're unable to find fig jam you can try apple jam or another jam.
- Walnuts: Roughly chopped walnuts add a nice crunch. Optional.
- Egg wash: Combine one egg with two tablespoons of water to help seal the puff pastry edges and to give the puff pastry a golden finish. The egg wash step can be skipped if necessary but I recommend doing it.
- Honey: For drizzling!
Baked brie is all in the folding! I also recommend using an egg wash to seal the puff pastry closed after folding. This will prevent the pastry from bursting open while baking.
See the image below for a step-by-step folding visual.
Start by placing the brie cheese in the center of a slice of rolled out puff pastry. Top with fig jam, honey and walnuts.
Fold up the puff pastry to meet in the center. Use the egg wash as a seal or "glue" to seal the puff pastry shut over the brie.
Brush the egg wash all along the outside of the pastry. Slice off the puff pastry edges around the brie and crimp with a fork.
- Brie rind: You will leave the rind on for this recipe as it is very important for the texture of the final product (but you want to take it off for brie grilled cheese!).
- Cooling time: I recommend letting the brie wheel cool at least ten minutes before slicing it open. The cheese is 100% melted after baking in the oven and will come oozing out if you slice it open too soon. If you are unsure whether it has cooled enough, slice open a small portion on top of the pastry and check the consistency.
- "Help! The puff pastry split open before baking!" Pinch the burst dough area closed with your fingers. Brush on a small amount of egg wash to seal it closed.
Yes! If you are using a 4-ounce brie wheel you will use half as much puff pastry. Use ¼ the amount of puff pastry for a 2-ounce wheel. If in doubt, just place the brie wheel in a center of a puff pastry sheet and cut around it until it is small enough to fit the wheel but still large enough to meet in the middle.
Storage: This recipe is best served within an hour of making it but it will keep for 3-4 days in a refrigerated container.
Reheating: Leftovers will not retain the same shape when reheated. That being said, a deconstructed brie en croute is just as delicious as the original thing. Reheat in the oven at 350 until warmed through for best results.
No. Leave it on for this recipe because the rind helps hold all of the cheese together while it's baking.
Serve with grapes, sliced apples and crackers for dipping. Brie en croute goes well on a holiday charcuterie or cheese board alongside your favorite charcuterie and cheeses.
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Baked Brie in Puff Pastry with Fig Jam
- 1 large egg
- 2 tablespoons water
- 1 sheet frozen puff pastry thawed according to package instructions
- 8 ounces brie
- ¼ cup fig jam
- 1 tablespoon honey plus more for topping
- ¼ cup roughly chopped walnuts
- Preheat the oven to 350 degrees F. Make the egg wash by whisking together one egg and 2 tablespoons water in a small bowl. Set aside.
- Place the thawed puff pastry sheet in the center of a parchment paper lined half sheet pan. Place brie in the center. Spread the fig jam on top of the brie. Drizzle with honey. Sprinkle the jam with chopped walnuts.
- Fold the right side of the sheet in to the center of the brie. Lightly brush the center edge with egg wash. Fold the left side into the center so that it overlaps the other side about ½ inch. Lightly press down on the entire edge to seal it closed.
- Use a sharp knife or pizza slicer to cut away excess dough, leaving at least one inch around the wheel.. Use a fork or your fingers to crimp the edges closed. Using a pastry brush, lightly coat the entire outside of the pastry with the egg wash.
- Bake at 350 for 20-25 minutes, or until the pastry is golden and puffed. Remove from oven and let cool at least 10 minutes before cutting open. Drizzle with extra honey and serve with your choice of fruit and nuts.