This baked brie with fig preserves, wrapped in puff pastry, is a beautiful and delicious appetizer that is sure to delight no matter the reason for gathering. Simply pair with Lesley Stowe Raincoast CrispsⓇ and call it a home run, because chances are, there won’t be any leftovers! It is easier than it looks and is a fun way to add some artistic flare.
Scroll below to try for yourself!
VISUAL HOW TO:
Line a plate with parchment and set aside. In the meantime, whisk together one egg with a splash of water to create the egg wash.
Next, roll out the puff pastry by dusting a work surface and rolling pin with flour. Unwrap the puff pastry sheets, then place onto the floured surface and gently roll out one half to an 8-inch square.
Brush the fig preserves onto one surface of brie, then place onto the center of the rolled-out pastry and brush with egg wash onto the dough around the bottom of the brie. Next, roll out the remaining half of pastry to an 8-inch square, then gently layer over the brie and press around the brie to remove any air pockets. Trim the edges of the pastry, leaving a 1/2 inch border around brie, and pinch to seal, then transfer to the lined plate.
Gather the dough scraps and roll to 1/4 inch thickness. Use cookie cutters or a paring knife to create leaf shapes, then transfer the cutouts to the plate as well. Afterwards, cover the plate with plastic wrap (to prevent drying) and place into the fridge to chill for at least 3 hours or overnight until the pastry is firm. Reserve the remaining egg wash for the next step.
When ready, preheat the oven to 425°F. Next, remove the plate from the fridge and uncover. Transfer the brie to a lined baking sheet or oven-safe skillet. Brush the pastry all over the surface of the dough with egg wash, then press the leaf cutouts into the wrapped brie. Brush delicately over the cutouts as well. Be sure to get the sides and crevices and avoid letting the egg wash puddle under the brie.
Afterwards, transfer to the oven to bake until golden-brown, for about 15-20 minutes. When ready, remove from the oven and allow to cool 5 to 10 minutes before serving and slicing into.
Serve warm and arrange Lesley Stowe Raincoast CrispsⓇ around the brie. Enjoy!
Fig Preserves and Baked Brie in Puff Pastry with Fig Preserves
PREP TIME: 20 MIN
CHILL TIME: 3+ HOURS / OVERNIGHT
BAKE TIME: 15-20 MIN
SERVES: 6
Ingredients:
- 8 oz double cream brie
- 1 (17.3 oz) package puff pastry
- 1/4 cup fig preserves
- 1 egg
- 1 tsp water
- Lesley Stowe Raincoast CrispsⓇ
Method:
- Line a plate with parchment and set aside. In the meantime, whisk together one egg with a splash of water to create the egg wash.
- Next, roll out the puff pastry by dusting a work surface and rolling pin with flour. Unwrap the puff pastry sheets, then place onto the floured surface and gently roll out one half to an 8-inch square.
- Brush the fig preserves onto one surface of brie, then place onto the center of the rolled-out pastry and brush with egg wash onto the dough around the bottom of the brie. Next, roll out the remaining half of pastry to an 8-inch square, then gently layer over the brie and press around the brie to remove any air pockets. Trim the edges of the pastry, leaving a 1/2 inch border around brie, and pinch to seal, then transfer to the lined plate. Gather the dough scraps and roll to 1/4 inch thickness. Use cookie cutters or a paring knife to create leaf shapes, then transfer the cutouts to the plate as well. Afterwards, cover the plate with plastic wrap (to prevent drying) and place into the fridge to chill for at least 3 hours or overnight until the pastry is firm. Reserve the remaining egg wash for the next step.
- When ready, preheat the oven to 425°F. Next, remove the plate from the fridge and uncover. Transfer the brie to a lined baking sheet or oven-safe skillet. Brush the pastry all over the surface of the dough with egg wash, then press the leaf cutouts into the wrapped brie. Brush delicately over the cutouts as well. Be sure to get the sides and crevices and avoid letting the egg wash puddle under the brie.
- Afterwards, transfer to the oven to bake until golden-brown, for about 15-20 minutes. When ready, remove from the oven and allow to cool 5 to 10 minutes before serving and slicing into. Serve warm and arrange Lesley Stowe Raincoast CrispsⓇ around the brie. Enjoy!
I hope you enjoyed this recipe! For more food inspiration or for other dishes to pair alongside, please visit the Kitchen Journal.
