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.
And a collection of all your favorite dipping foods like herbed crackers, sliced apples, maybe another block of cheese or two…
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. It only requires a handful of active minutes and 25 minutes in the oven.
This recipe is a great addition to cheese boards or as part of an appetizer spread. I personally love pairing it with fruit and nuts for a snack-y dinner.
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All you need is:
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!
This recipe 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 image below for a step by step folding visual.
I will admit that the first time I ate brie at home I had to google whether the white rind on a brie wheel was edible or not. It is. You will leave the rind on for this recipe as it is very important for the texture of the final product.
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.
Can I make mini brie puff pastries?
Yes! If you are using a 4 ounce brie wheel you will use half as much puff pastry. Use 1/4 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 and leftovers
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.
Looking for more appetizers? You might like these:
- Goat Cheese and Mushroom Puff Pastries
- Crispy Baked Tofu Nuggets
- Rosemary White Bean Dip
- Black-eyed Pea Hummus dip
- Zucchini Corn Fritters
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
- 1/4 cup fig jam
- 1 tablespoon honey plus more for topping
- 1/4 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 1/2 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.