Delicious Baked Brie Puff Pastry Fig

Whenever I need to make things feel festive fast, I whip up this gooey brie wrapped in golden puff pastry. Creamy cheese, sweet honey, and jammy fig are all stuffed inside flaky layers that couldn’t be easier to put together. It’s the kind of thing that looks fancy but comes together almost instantly.

I threw a holiday bash not long ago and made two of these cheesy beauties. Both trays vanished long before I found a seat. The soft, melty center with that crisp crust was the bite everyone wanted seconds of.

Irresistible Ingredients

• Chopped walnuts or pecans: Fresh nuts add a nice crunch and nuttiness, totally up to you if you want to include them
• Coarse sugar: Sprinkle on top for a little sparkle and sweetness, but you can skip it if you’d rather
• Egg: Beat one for brushing all over so your pastry gets glossy and golden
• Black pepper: Use freshly cracked if you can for a hint of heat and extra flavor
• Fresh thyme leaves: Bright green leaves add a fresh taste—grab the sprigs that look lively
• Fig preserves: Sweet, fruity spread that’s perfect with creamy cheese
• Honey: Locally made is best, adds a gentle floral note and offsets the cheesiness
• Frozen puff pastry sheet: Go for ones made with real butter if you can, and let it thaw fully before you start
• Brie cheese wheel: Pick one that feels soft and is free of cracks—the rind is totally edible and that’s what makes it creamy

Simple How-To Guide

Let It Cool and Slice:

Give your baked brie five minutes to chill out so you don’t lose all that cheese. Then dig in. Try it with crusty bread, fruit, or crackers.

Get It in the Oven:

Move your wrapped brie to the lined baking sheet. Bake 20–25 minutes, until the pastry turns a deep golden color and is crunchy.

Brush, Sprinkle, Shine:

Paint the whole pastry with your beaten egg for great browning. Want it sweet? Toss some coarse sugar on top.

Seal the Deal:

Lift each corner of the pastry and tuck it up over the cheese, pinching it all together in the middle so nothing leaks.

Layer Everything On:

Spoon a good amount of fig preserves over the brie, drizzle honey, sprinkle thyme and black pepper, and throw on your nuts if you’re using them.

Score the Brie:

Set your brie in the middle, and use the tip of a knife to make light cuts in a crisscross pattern up on top. This helps all the flavor soak through once you bake it.

Roll That Pastry:

On your floured countertop, gently roll out the thawed pastry so it’s big enough to easily wrap all around that cheese.

Preheat and Prep Tray:

Crank your oven up to 425°F. Lay out some parchment on your sheet pan so cleanup is a breeze and nothing sticks.

Pin

Thyme is always my go-to finishing touch. It brightens up everything! When I made this for my sister’s birthday, the scent coming from the oven had everyone crowding the kitchen way before I even brought it out.

Keep It Fresh

Press any leftovers up snug in plastic wrap and stash in the fridge. You’ll have up to two days of freshness. Warm it up in a 350°F oven for ten minutes to bring back the goo. You can microwave it, but the pastry might not stay crunchy.

Easy Ingredient Swaps

Try using apricot or raspberry jam if fig isn’t your thing. If you want a stronger taste, use camembert instead of brie. If you’re out of puff pastry, crescent roll dough will do in a jam. Almonds work just fine instead of pecans or walnuts too.

How to Serve

I’m a fan of slicing and serving this melty wheel straightaway. Add some crisp apple, a pile of good crackers, or a toasted baguette. Grapes, pears, or dried fruit also make everything look and taste even fancier on your snack tray.

Where It Comes From

This classic started in France since cheese with fruit is such a favorite combo there. It’s now a centerpiece for every holiday at my house and pretty much anywhere festive across Europe and North America. It’s beloved for being simple and so elegant at the same time.

Recipe Questions & Answers

→ Can I prepare this dish ahead of time?

Go ahead and get your brie wrapped and ready in the fridge so you only have to bake it when you're ready to eat. That way you get the best texture every time.

→ What can I serve alongside this appetizer?

Grab some crisp apple slices, grapes, a handful of crackers, or just cut up some baguette. It all works and gives cool bursts of flavor with each bite.

→ Can I use different preserves or jams?

For sure! Apricot, cranberry, or even raspberry jam can work instead of fig. They'll each give a fresh spin to the flavor.

→ Do I need to remove the rind from brie before baking?

Don't cut off the brie rind. It's safe to eat, keeps everything together while it bakes, and just adds more taste and texture.

→ Is it possible to add nuts for extra texture?

Yep! Just sprinkle some pecans or walnuts on top before wrapping everything up and baking. You'll get a tasty, crunchy surprise.

→ How do I ensure the pastry doesn't get soggy?

First, let any extra liquid run off your preserves before using them. Also, baking right on parchment paper helps the bottom crisp up nicely.