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Easy Baked Brie in Puff Pastry with Fig Jam

A perfectly golden brown baked brie in puff pastry sitting on a white plate.
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You can impress your guests with this simple yet elegant appetizer. This recipe delivers warm, gooey brie cheese wrapped in flaky, golden puff pastry. It is perfect for holiday parties or any gathering.

Ingredients

Scale
  • 1 sheet frozen puff pastry, thawed
  • 1 (8-ounce) wheel Brie cheese, cold
  • 2 tablespoons fig jam or apricot preserves
  • 1 large egg, beaten (for egg wash)
  • Optional: 1 tablespoon honey for drizzling
  • Optional: 1/4 cup chopped pecans or walnuts

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
  2. Lightly flour your work surface. Unfold the thawed puff pastry sheet. If the sheet is square, you may need to gently roll it out slightly to ensure it is large enough to fully enclose the Brie.
  3. Place the cold wheel of Brie in the center of the puff pastry.
  4. Spread the fig jam evenly over the top surface of the Brie wheel. If you are using nuts, sprinkle them over the jam now.
  5. Bring the edges of the puff pastry up and over the Brie, meeting in the center above the cheese. Trim any large excess dough, leaving just enough to seal the edges completely.
  6. Pinch the seams together firmly to seal the pastry around the cheese. You want to create a tight package so the cheese does not leak out while baking. Place the wrapped Brie seam-side down on the prepared baking sheet.
  7. Brush the entire surface of the pastry package with the beaten egg wash. This helps it turn golden brown.
  8. Bake for 20 to 25 minutes, or until the pastry is puffed, deeply golden brown, and crisp.
  9. Remove from the oven. Let the baked brie rest on the sheet for 5 minutes before carefully transferring it to a serving plate.
  10. If desired, drizzle with honey immediately before serving. Serve warm with crackers, sliced baguette, or apple slices.

Notes

  • Keep the Brie cold until the moment you wrap it; this prevents the cheese from softening too much before baking.
  • If you see any small holes or weak spots in the pastry seal, dab a little extra egg wash over them to prevent cheese leakage.
  • For a slightly different texture, you can cut the pastry into strips and weave a lattice pattern over the top of the jam-covered Brie instead of wrapping it completely.

Nutrition

Find it online: https://www.purecookingjoy.com/baked-brie-in-puff-pastry/

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