This baked brie is a total holiday crowd-pleaser! Brie is topped with fig jam and rosemary pecan butter, then wrapped in puff pastry and baked until the crust is golden-brown and the cheese is ooey gooey.
I’m a bit of a sucker for baked brie cheese with jam.
As the brie bakes in the oven, something magical happens; it melts and oozes while the jam envelopes the gooey cheese. Each bite contains the perfect ratio of salty, buttery, rich brie, and warm, sweet jam.
There are two popular ways of baking this dish. With the first method, you smear a bit of jam on top of a wheel of brie, then bake it on a sheet tray or cast-iron pan in the oven until hot, softened, and melty. Then, guests can scoop the baked brie with crostini and crackers for serving.
For the second method, you wrap the brie and jam in puff pastry, then bake the whole thing in the oven until the pastry is golden brown. Cut into the warm puff pastry, and you’ll see a fountain of warm, gooey cheese inside. Here, the contrast in textures makes for a fun surprise; the exterior pastry is golden, buttery, and flaky, while the inside remains soft.
Both methods are delicious, but I prefer the second way! The baked brie looks like a pretty present, wrapped in puff pastry.
Table of Contents
A Short History of Baked Brie
Surprisingly, there is minimal “history” on the origins of baked brie. What I can tell you is that despite its evergreen popularity, baked brie is actually somewhat of a retro dish. It was predominantly a trend at dinner parties during the ’80s and ’90s, especially by way of Julee Rosso and Sheila Lukins’ iconic Silver Palate Cookbook.
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Baked Brie Ingredients
This baked brie with fig jam has a relatively short list of ingredients, making it an easy option when you’re entertaining! You can even make it ahead of time and pop it in the oven just as your guests arrive.
- Brie Cheese: For this recipe, you will need a wheel of brie cheese (not a wedge). Tip: Feel free to ask your local cheesemonger at your favorite grocery store or cheese shop if you have trouble finding a full wheel of cheese.
- Puff Pastry: You can usually find puff pastry in either the refrigerated or the freezer section; both will work, just make sure to thaw the puff pastry beforehand! I call for 8 ounces of puff pastry, or about 1/2 a standard box of Pepperidge Farm or Dufour Puff Pastry sheets.
- If you have a lot of guests, you can double the recipe and prepare two wrapped wheels of brie to use up the full package.
- Fig Jam: Fig jam pairs beautifully with the brie, rosemary, and pecans. I love Dalmatia and Bonne Mamans’ fig jams.
- Rosemary: A bit of chopped fresh rosemary provides a nice earthy contrast to the sweet figs.
- Pecans: I love the nuttiness and crunch of the pecans in this dish! Make sure to buy unsalted pecans.
- Orange Zest (optional): Orange zest is optional but helps brighten the jam with citrus notes.
Should You Cut Off the Rind of Brie Before Baking?
This mostly comes down to personal preference. I like removing the top rind to smear the jam and nuts directly on the cheese. But if you like the flavor and texture of brie rind, keep it on!
How Do I Thaw Puff Pastry?
You can thaw puff pastry in the refrigerator, which usually requires a minimum of 4 to 8 hours. Here’s how to do it:
- Remove one 8-ounce sheet of puff pastry from the packaging. You may need to cut the pastry if the sheets are larger than 8-ounces.
- Tightly wrap the dough in plastic wrap and place it on a plate.
- Chill in the refrigerator until thawed, meaning the dough unfolds easily but still feels cool to the touch.
How to Make Baked Brie with Fig Jam in Puff Pastry
Baked brie couldn’t be simpler. Read through these easy steps, and you’ll be well on your way to a delicious and comforting holiday appetizer!
- Melt butter in a small saucepan, then add the pecans and rosemary. Once sizzling, add the orange zest then remove from the heat to cool.
- Carefully unfold the puff pastry
- Slice 1/4-inch off the top of the brie to remove the rind.
- Place the brie, cut side up, in the middle of the puff pastry.
- Layer the fig jam and pecan-rosemary butter on top.
- Wrap and seal the puff pastry over the brie.
- Brush egg wash over the puff pastry.
- Bake until golden-brown and flaky.
Swaps & Substitutions
I love the combination of fig, rosemary, and pecans, but don’t feel limited! There are SO many fun flavor pairings and combinations you can try here.
- Substitute brie cheese with a wheel of camembert for a slightly funkier, earthier flavor with a similar texture.
- Can’t find fig jam? Try apricot jam!
- Replace the rosemary with a sprig of thyme.
- Use walnuts or almonds in place of pecans.
Storage & Reheating Instructions
- Leftover baked brie will last up to 3 days in the refrigerator in an airtight container.
- To reheat leftovers, wrap the pastry in aluminum foil and reheat for 5 to 10 minutes at 350°F/177°C until warmed through.
FAQ
Make a fun charcuterie board placing the baked brie at the center. Serve alongside nuts, dried fruit, grapes, or sliced apples.
Leftover puff pastry can be used for so many wonderful snacks, such as spanakopita, bourekas, or even cinnamon sugar twists.
Yes, you can! You can wrap the brie, jam, and nuts in the puff pastry (skip the egg wash) and store it in the refrigerator for up to 2 days wrapped in plastic wrap. Just before baking, remove the plastic wrap and brush with egg wash then bake according to the recipe instructions.
Did you try this recipe? I would love to hear your feedback! Be sure to rate the recipe and leave a comment below.
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Happy eating! Love, KarishmaBaked Brie with Fig Jam, Rosemary, and Pecans
Ingredients
- 1 tablespoon unsalted butter
- 1 teaspoon finely chopped rosemary, from about 1 sprig
- 2 tablespoons unsalted pecans, roughly chopped
- 1 teaspoon orange zest, optional
- 8 ounce wheel of brie cheese, or camembert (for a funkier, stronger flavor)
- 1/4 cup fig jam
- 8 ounces puff pastry, approximately 1 sheet, thawed if using frozen package* (recipe note below)
- 1 egg
- flaky salt, for topping
Instructions
- Arrange a rack in the middle of the oven and preheat to 400°F/204°C.
- Make the rosemary-pecan butter: In a small saucepan, melt butter over medium heat. Add the rosemary and pecans, and allow to bloom and sizzle in the butter until aromatic, about 1 minute. Stir in the orange zest, then remove from the heat and let cool until lukewarm, but not hot.
- Prepare the puff pastry: On a baking sheet lined with parchment paper, gently unfold the sheet of puff pastry to form a rectangle of dough. Be careful unfolding the sheet, as it can crack if unfolded too aggressively.
- Prepare the brie: With a sharp knife, cut off the top 1/4-inch of the brie rind. Place the brie in the center of the puff pastry, cut side up.
- Add the toppings: Evenly layer the brie with fig jam, then top with the rosemary pecan butter.
- Wrap the brie: Carefully bring the corners of the puff pastry to the center of the wheel of brie to form a sealed package. Remove any excess pastry with kitchen scissors.
- In a small bowl, beat the egg with 1 teaspoon of water until frothy and homogeneous. Using a pastry brush, brush the pastry all over with the egg wash. Sprinkle with flaky salt.
- Bake: Bake the brie in the oven for 30 to 35 minutes, or until the puff pastry is golden-brown and flaky. Remove from the oven and cool for 5 to 10 minutes, then serve whole. Optionally, slice the pastry into triangles and serve on individual plates.Note: The cheese will ooze out rather quickly, so I recommend serving it on a plate with a rim (or in a shallow bowl) to prevent spillage.
