Brie en Croute Recipe
Baked Brie with Fig Jam is an elegant appetizer with a minimum of effort. Brie topped with fig jam, wrapped in puff pastry, and baked! Deliciously melty and perfect for your next party.
Servings: 6
Calories: 566kcal
Ingredients
- 1 sheet frozen puff pastry dough, thawed (8.8 ounces)
- 1 8-ounce round double-cream Brie cheese
- 1 egg
- 2 ounces fig jam
- Apple slices,baguette slices, spiced nuts, to serve (optional)
Instructions
- Lightly flour countertop or large cutting board and lay your puff pastry sheet on it.
- Roll out dough into a 10 by 10-inch square.
- Cut the corners off the dough so that you have a roughly circular shape.
- Remove the Brie from its packaging, and cut the rind off the top of the cheese using a sharp knife.
- Make the egg wash by using a fork to stir together the egg with 1 tablespoon of water and a pinch of salt in a small bowl.
- Place the Brie in the center of the puff pastry dough.
- Spread the fig jam on top, covering the top completely.
- Begin to wrap the dough around the Brie, folding it up as you move around the circle. When the cheese is almost entirely covered, use a small pastry brush to brush egg wash over the remaining folds and press the puff pastry dough together firmly.
- Move puff pastry-covered cheese into the freezer and chill for 20 minutes.
- While Brie is chilling, preheat the oven to 400 degrees Fahrenheit.
- When ready to bake, line a large baking sheet with parchment paper.
- Move Brie onto the baking sheet and paint the entire top and sides with egg wash.
- Bake for 32-35 minutes, until pastry is golden brown and flaky.
- Remove from oven, and cool for 5 minutes before serving.
Notes
Expert Tips:
Too thick a covering of puff pastry will result in uncooked dough next to the cheese. Too thin, and your jam and cheese may leak out into a runny mess on your pan. So don’t forget to roll out the dough a little before covering your Brie. And make sure to cover the cheese entirely so that the molten Brie and jam won't leak out through the top of the pastry. Make-Ahead:
To make this recipe in advance, wrap the Brie in puff pastry according to the instructions, then wrap it in plastic wrap or foil and put it in the refrigerator until you want to bake it. It will keep for about 24 hours. Then, paint the outside with egg wash and bake.
Too thick a covering of puff pastry will result in uncooked dough next to the cheese. Too thin, and your jam and cheese may leak out into a runny mess on your pan. So don’t forget to roll out the dough a little before covering your Brie. And make sure to cover the cheese entirely so that the molten Brie and jam won't leak out through the top of the pastry. Make-Ahead:
To make this recipe in advance, wrap the Brie in puff pastry according to the instructions, then wrap it in plastic wrap or foil and put it in the refrigerator until you want to bake it. It will keep for about 24 hours. Then, paint the outside with egg wash and bake.
Nutrition
Calories: 566kcal | Carbohydrates: 45g | Protein: 13g | Fat: 37g | Saturated Fat: 13g | Polyunsaturated Fat: 22g | Cholesterol: 69mg | Sodium: 514mg | Fiber: 1g | Sugar: 5g
