Gooey Baked Brie With Fig Jam (Print Version)

Creamy Brie wrapped in flaky pastry with sweet fig jam, baked until golden and molten.

# What You’ll Need:

→ Cheese & Pastry

01 - 1 (8 oz) wheel Brie cheese
02 - 1 sheet puff pastry, thawed (8–9 inch square)

→ Toppings

03 - 1/4 cup fig jam
04 - 2 tablespoons chopped toasted pecans or walnuts (optional)

→ Glaze

05 - 1 egg, beaten

→ Garnish

06 - Fresh thyme sprigs
07 - Crackers or sliced baguette for serving

# Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Place puff pastry sheet on a lightly floured surface.
03 - Set Brie wheel in center of pastry. Spread fig jam evenly over cheese. Sprinkle with chopped nuts if desired.
04 - Fold pastry corners over Brie, trimming excess if needed. Pinch edges to seal. Flip wrapped Brie so seams are on bottom.
05 - Brush pastry all over with beaten egg for glossy finish.
06 - Place on prepared baking sheet and bake for 18–22 minutes until pastry is golden brown and crisp.
07 - Let cool for 5–10 minutes before serving. Garnish with fresh thyme if desired. Serve warm with crackers or sliced baguette.

# Expert Tips:

01 -
  • The pastry turns impossibly flaky and golden while the Brie transforms into pure liquid luxury
  • Fig jam adds this sophisticated sweetness that balances the rich cheese perfectly
  • It looks impressive but takes about five minutes of actual hands on time
02 -
  • The Brie needs those few minutes of resting time or it will all ooze out immediately when cut instead of staying contained in that gooey pool
  • Working with cold pastry is non negotiable or it will stick to everything and tear when you try to fold it
03 -
  • If the edges start browning too quickly, tent loosely with foil for the last few minutes of baking
  • You can assemble this ahead of time and refrigerate wrapped in plastic, just add a couple extra minutes to the baking time

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