This classic combination of brie baked with fig jam in puff pastry is a delicious addition to any snack board and makes a great party appetizer! It's ready in under 30 minutes total and is easy to assemble using frozen puff pastry.
Welcome to the best kind of cheesy, savory, and buttery appetizer that there is: brie en croûte, also known as baked brie with fig jam in puffy pastry. And also a drizzle of honey and a handful of walnuts, because this simple appetizer is as decadent as it is delicious!
Baked brie in puff pastry may look fancy but it is surprisingly easy to make. It uses frozen puff pastry which is easy to find in the freezer aisle at most grocery stores.
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Why this recipe works
- Quick & easy: Ready in 30 minutes using just a few ingredients.
- Flavors: Buttery and creamy brie pairs with sweet fig jam and flaky puff pastry for a balance of rich and delicious flavors.
- Party-friendly: Baked brie in puff pastry looks fancy but is surprisingly easy to make, so it's a great centerpiece for party platters.
- Versatile: Pair with your favorite fruit and nuts for a snack or add it to a charcuterie board.
Ingredients
- 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 jar of fig jam at Trader Joe's but it should be available at most major supermarkets. If you're unable to find fig jam, baked brie works just as well with apple jam or even pepper jelly.
- 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! The sweetness from honey and fig jam balances out the strong savory flavor of brie.
Folding instructions
Baked brie is all in the folding! I also recommend using an egg wash to seal the puff pastry after folding. This will prevent the pastry from bursting open while baking.
- Start by placing the brie cheese in the center of a sheet of rolled-out puff pastry. Top with fig jam, honey, and walnuts.
- Fold the top and bottom edges of the puff pastry to meet in the center to form a seal.
- 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.
- Use a knife to slice the puff pastry edges around the brie. Crimp the puff pastry shut using the tines of a fork.
- Bake on a parchment paper-lined baking sheet or in a cast iron skillet at 350F for 20 to 25 minutes, or until the puff pastry is golden.
Expert tips
- Brie rind: Leave the brie rind on for this recipe. The rind is very important for the texture of the final product and helps hold the brie together in the puff pastry (but you should remove the brie rind for recipes like brie grilled cheese)!
- Cooling time: I recommend letting the baked brie cool for at least ten minutes before slicing it open. The cheese is completely melted after baking in the oven and will come oozing out if the puff pastry is sliced 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.
- Puff pastry thaw time: It usually takes about 30 minutes for puff pastry to thaw on the countertop. I don't recommend thawing puff pastry in the microwave, as it may thaw unevenly.
- Since this recipe uses only one sheet of puff pastry, the other one can be used for puff pastry tarts, goat cheese puff pastry bites, or with brococli cheddar pot pie.
FAQ
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.
No. Leave it on for this recipe because the rind helps hold all of the cheese together while it's baking.
This happens when the puff pastry seal is not tight enough around the brie, or when the puff pastry is rolled out too thinly.
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.
Storage tips
Storage: Baked brie with fig jam is best served within an hour of baking it, but it will keep for 3-4 days in a refrigerated container.
Reheating: Leftovers will not retain the same shape when reheated. However, reheated baked brie is just as delicious as the original thing. Reheat in the oven at 350 until warmed through for best results.
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📖 Recipe
Baked Brie with Fig Jam
Ingredients
- 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
Instructions
- 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.
Keri
Two tablespoons of water in the egg wash makes it very pale and watery! If I make this again I will reduce the amount of water