Fig & Walnut Baked Brie Recipe in Puff Pastry
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Make this fig & walnut baked brie recipe in puff pastry for a delicious fall appetizer. It’s very simple to put together, but looks so impressive!
Now that fall is definitely here and staying for a while, I’m sharing a cozy baked brie appetizer recipe…if you aren’t hungry now, you will be by the time you get to the end!
How To Make
- Preheat oven to 400 degrees F.
- Remove 1 sheet of puff pastry sheet from freezer. Thaw according to package directions.
- On a floured surface, roll the puff pastry out, so the creases disappear. It should increase in size at least 1 inch all around.
- Using a dinner plate, cut out a large circle. Refrigerate trimmed pieces.
- Trim or scrape the rind off the brie round on one side only.
- Place the brie in the middle of the puff pastry circle, scraped side up.
- Top brie with fig spread, walnuts, and fresh thyme.
- Put 1 egg and 1 teaspoon water in a small bowl. Whisk to combine.
- To wrap the brie, carefully bring the puff pastry up and over one side of the round.
- Using the egg/water mixture to seal the folds, continue to fold the pastry over the brie, going in a circle.
- Gently push the folds together when finished.
- Carefully transfer wrapped brie to a baking sheet.
- Remove trimmed pieces of puff pastry from refrigerator. Use a glass or round cutter to make a 3 or 4 inch circle. Cover the top of the wrapped puff pastry with the circle. Using tiny shaped cutters, use the pastry to decorate the top of the brie.
- Brush the entire round of pastry with egg mixture.
- Bake in center of oven for 35-40 minutes. Pastry should be golden and puffed.
- Cool 10 minutes before serving.
- Garnish with fresh thyme if desired. Serve with crackers, apple slices, red grapes, flat pretzels, or baguette slices.
Baked Brie Recipe Tips
- This is one of those recipes where you should not aim for perfection. The puff pastry has a mind of its own, and each time I made this, it looked different. The main objective is for the brie and toppings to stay inside the puff pastry. (But even if they don’t, it will still be delicious.)
- I recommend double creme brie cheese, but any kind can be used.
- Everyone seems to have their own opinion on the brie rind…leave it on or take it off? I like to leave part of the rind on because it holds the brie together. (The rind is definitely edible.) A good compromise is to cut or scrape off the rind from one side, and leave the opposite side and edge intact.
- I used a honey fig spread and walnuts, but any sweet spread or jelly can be used, and any nut can be substituted for the walnuts.
- The step where the puff pastry is cut into a circle is not actually necessary. If you leave the puff pastry in a square, it will still wrap around the brie circle. The corners tend to get thick and are a bit difficult to get tucked in, so cutting them off makes the job easier. Plus, if you wish, you can use the leftover corners to cut out little decorations for the top of the brie.
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Like I said above in the tips, perfection is hard to come by with puff pastry. You can see in the collage image that I laid out a pretty wreath of leaves on the top of my puff pastry. By the time it baked and puffed, the wreath was pretty much all over the place! I plan to make this again for the holidays, and will try once again for perfection. Ha!
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Fig & Walnut Baked Brie in Puff Pastry
Make this fig & walnut baked brie in puff pastry for a delicious fall appetizer. It’s very simple to put together, but looks so impressive!
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Servings: 8 people
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Ingredients
- 1 sheet Puff Pastry
- 1 8 oz. wheel of brie cheese
- 1/3 cup fig spread
- 1/3 cup chopped walnuts
- 1 tablespoon fresh chopped thyme
- 1 Egg
- 1 teaspoon water
- flour for rolling
Instructions
- Preheat oven to 400 degrees F.
- Remove 1 sheet of puff pastry sheet from freezer. Thaw according to package directions.
- On a floured surface, roll the puff pastry out, so the creases disappear. It should increase in size at least 1 inch all around.
- Using a dinner plate, cut out a large circle. Refrigerate trimmed pieces.
- Trim or scrape the rind off the brie round on one side only.
- Place the brie in the middle of the puff pastry circle, scraped side up.
- Top brie with fig spread, walnuts, and fresh thyme.
- Put 1 egg and 1 teaspoon water in a small bowl. Whisk to combine.
- To wrap the brie, carefully bring the puff pastry up and over one side of the round.
- Using the egg/water mixture to seal the folds, continue to fold the pastry over the brie, going in a circle.
- Gently push the folds together when finished.
- Carefully transfer wrapped brie to a baking sheet.
- Remove trimmed pieces of puff pastry from refrigerator. Use a glass or round cutter to make a 3 or 4 inch circle. Cover the top of the wrapped puff pastry with the circle. Using tiny shaped cutters, use the pastry to decorate the top of the brie.
- Brush the entire round of pastry with egg mixture.
- Bake in center of oven for 35-40 minutes. Pastry should be golden and puffed.
- Cool 10 minutes before serving.
- Garnish with fresh thyme if desired. Serve with crackers, apple slices, red grapes, flat pretzels, or baguette slices.
Nutrition
Serving: 1serving | Calories: 268kcal | Carbohydrates: 22g | Protein: 5g | Fat: 19g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 88mg | Potassium: 82mg | Fiber: 1g | Sugar: 5g | Vitamin A: 74IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1mg
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If you make this recipe, and love it, please come back to leave a comment and a 5-star review. I would really appreciate it, and it would help me so much. Thank you!
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Looks delicious! Can’t wait to try it.
This dish is delicious, used orange fig preserves and everyone loved it. Thanks for sharing.
This looks so yummy! I love the idea of it not being perfect!
Baked brie is one of my favorite foods! Love how elegant this was, but easy to put together.
Ann, please do get back with your next try with the puff pastry. Someone will eventually find the answer to the issues of puff pastry. I will try it without the top round piece. Thanks.
Love the blue cup Kitchen picture. Just can’t tell you how great it looks with a blue frame against my white subway tile. Thanks so much – you are sooo creative. Am jealous.
I’ve used crescent roll dough as a substitute for puff pastry and just pinched together the separate pieces, though I see there is a recipe for using crescent rolls with cheese, pear and prosciutto that I may have to try.
During the holidays last year, I found brie in log form at Aldi’s and it was easy to slice and wrap in the crescent rolls for individual bites.
Oh my God, does that look good!! Definitely keeping this one… :-)
Hi Ann, thank you for sharing this recipe, it looks delicious. Before placing the Brie on the cookie sheet can I wrap the tray with aluminum foil? Please advise, thank you.
Olga, I don’t see a reply to you. I will use parchment paper under the puff pastry wrapped Brie….I use this a lot and really like it better.
My family and friends enjoy this.
I have used drawings and or raisins, always some nuts, and just tiny cookie cutter to make from with extra dough.
Thanks, Ann for reminding of this treat!I
My husband is huge on cheese and will be pinning this one for some upcoming gatherings!