Appetizers & Snacksbluejeanchef
Baked Brie with Fig Jam
Creamy Brie cheese baked in a puff pastry crust with fig jam on top is a spectacular appetizer that looks much more difficult to make than it actually is!
👥 8 Servings⏱️ Prep & Cook: 1h 25m⏳ Prep: 15 min🔥 Cook: 50 min👤 Meredith📖 bluejeanchef
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- skillet
- knife
- oven
- pan
- baking sheet
📝 Preparation Steps
1
Cut the figs into 8 pieces and toss them into a small skillet with the lemon juice, sugar, honey, vanilla extract, thyme sprig and water. Bring to a boil over medium heat, then lower the heat and simmer for about 10 to ⏱️ 15 minutes until the liquid is thick and syrupy. Cool to room temperature.
fresh figs8 ouncessugar1 tablespoonhoney1 tablespoon
2
Roll the puff pastry out on a piece of parchment paper into an 11-inch square. Place the Brie cheese in the center of the square of pastry. Use a paring knife to cut a circle into the top of the Brie rind about half an inch from the edge. Slide the paring knife underneath the circle of rind to remove only the rind, leaving a circle the cheese exposed in the center. Spread the fig jam over the Brie.
3
Cut off the corners of the puff pastry to make a circle and fold the pastry up over the Brie, making pleats around the cheese and pinching the pleats together as you fold. (There should be a hole left in the center where the pastry does not meet.) Brush the egg wash over the puff pastry and chill the wrapped Brie in the refrigerator for at least ⏱️ 20 minutes.
egg (beaten)1
4
Pre-heat the oven to 375°F.
5
When ready to bake, transfer the Brie to a baking sheet or pan (this is where the parchment paper comes in handy) and bake for 30 to ⏱️ 35 minutes until the puff pastry is golden brown. Let the cheese rest for about ⏱️ 10 minutes. Transfer to a platter and serve with crackers, crostini, grapes and apple slices.
Nutrition Facts
calories
320 kcal
fat Content
20 g
serving Size
1 of 8 servings
fiber Content
1 g
sugar Content
9 g
sodium Content
263 mg
protein Content
9 g
trans Fat Content
1 g
cholesterol Content
49 mg
carbohydrate Content
23 g
saturated Fat Content
8 g
unsaturated Fat Content
11 g
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