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 as part of an appetizer-themed recipe hop hosted by Kristen from the blog Ella Claire & Co. If you aren’t hungry now, you will be by the time you are finished reading everything! First, here are some details about the baked brie, and after that, you can take a look at all the other appetizer recipes.
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.
Fig & Walnut Baked Brie in Puff Pastry
- 1 sheet Puff Pastry
- 1 8 oz. wheel of brie cheese
- 1/3 cup fig spread
- 1/3 cup chopped walnuts
- 1 Egg
- 1 teaspoon water
- flour for rolling
- 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 and walnuts.
- 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.
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Baked Brie Recipe Shopping Sources:
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!
Now…here are all the appetizer recipes my friends are sharing. Enjoy and have a lovely week!
Fall Charcuterie Platter by Craftberry Bush | Truffle, Almond, & Apple Flatbread by The Chronicles of Home | Lady Mary’s Crab Canapes by Town and Country Living | Roasted Grapes on Baguette by Tidbits
Roasted Garlic Hummus by Home Made Lovely | Smoky Cheese Ball by Tidy Mom | Easy Skillet Brie by French Country Cottage | Gluten + Dairy Free Herbed Boursin with Cranberry Almond Crackers by Zevy Joy