Description
Wrapped in flaky all-butter puff pastry with sweet fig jam, toasted walnuts, and fresh rosemary, this warm baked Brie wheel is an effortless, showstopping holiday party appetizer.
Ingredients
Scale
Puff-Wrapped Baked Brie
- 1 sheet (8.5 oz; 240g) frozen all-butter puff pastry, thawed in the refrigerator
- 1 wheel (8 oz; 226g) double-cream Brie cheese, chilled (keep rind on)
- 3 Tablespoons (60g) fig jam or fig preserves
- 1/2 cup (60g) coarsely chopped walnuts, lightly toasted and divided
- 1 teaspoon finely chopped fresh rosemary, plus a small sprig for garnish
- 1 large egg, beaten with 1 teaspoon water (for egg wash)
- 1 Tablespoon (20g) warm honey, for drizzling after baking
- Pinch of flaky sea salt
For Serving
- Sliced Honeycrisp apples, seeded crackers, and toasted baguette slices
Instructions
- Roll the puff pastry and score the Brie: Unfold the cold puff pastry sheet onto a piece of parchment paper and lightly roll into an 11×11-inch square. Trim the corners to form a 10.5-inch circle. Place the cold Brie wheel in the center and lightly score a crosshatch pattern across the top rind (do not remove the rind).
- Layer the fig jam and walnuts: Spoon the fig jam over the top of the Brie wheel, top with 1/3 cup of the toasted walnuts, and sprinkle with the chopped rosemary.
- Pleat and chill for 15 minutes: Fold the puff pastry edges up and over the Brie in neat overlapping pleats, brushing the folds with a little egg wash so they stick together tightly in the center. Transfer on the parchment to a baking sheet or cast-iron skillet and freeze for 15 minutes while preheating the oven to 400°F (204°C).
- Brush with egg wash and bake: Brush the entire exterior of the chilled pastry with the beaten egg wash and sprinkle with flaky sea salt. Bake at 400°F (204°C) for 22 to 25 minutes until puffed and deep golden brown.
- Rest 10 minutes and garnish: Let the baked Brie rest for 10 minutes so the molten cheese settles slightly. Drizzle the top with warm honey, scatter with the remaining toasted walnuts and a rosemary sprig, and serve warm with crackers and apple slices.
Notes
- Make Ahead & Storage Instructions: Wrap the Brie in the puff pastry up to 24 hours ahead, cover tightly in plastic wrap, and refrigerate. Brush with egg wash right before baking at 400°F (204°C). Leftovers reheat in a 350°F oven for 10 minutes.
- Special Tools: Rolling Pin | Parchment Paper | 10-Inch Cast-Iron Skillet or Baking Sheet | Pastry Brush.
- Flavor Swap: Swap the fig jam for whole-berry cranberry sauce and the walnuts for pecans for a festive Cranberry Pecan Baked Brie.
- Prep Time: 10 minutes
- Cook Time: 24 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: French-American
Nutrition
- Serving Size: 1/8th of wheel
- Calories: 265
- Sugar: 7g
- Sodium: 240mg
- Fat: 19g
- Saturated Fat: 8g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 52mg