Baked Brie with Fig Jam and Honey: An incredibly easy baked brie appetizer wrapped in puff pastry and filled with figs, apricots, thyme then drizzled with honey.
I will be the first to admit it. I’m an appetizer girl.
I’ve talked before about how dangerous it is to put the onion dip bowl next to me. Chips and dip are my WEAKNESS.
And forget about looking for me if you make soft pretzel bites. I may just be hiding in the bathroom dipping them into a bowl of cheese sauce.
I’m sorry. I can’t help it!
I’m going to blame my family for this affliction. I grew up in a family where holiday meals didn’t just center around the main course and dessert.
Appetizers and cocktails were a BIG FREAKING DEAL.
I can remember the coffee tables of various houses just filled with all kinds of appetizers. It’s a good problem to have.
Sausage balls, antipasti platters, cheese and crackers, shrimp cocktail, hot dips, cold dips. You name it, we ate it.
But when baked brie in puff pastry first made its debut into our holiday appetizer spreads sometime in the 90s, I pretty much flipped out.
I mean, the hot and melty goodness of baked brie wrapped up in a buttery and flaky pastry pocket? Be still my heart!
I’ve made a few off-the-cuff baked brie in puff pastry versions in the past, most notably my baked brie with apple butter, butternut, and thyme version a few years ago. And they’ve all been gigantic hits in whichever house they end up in.
But this baked brie with fig jam and honey really takes the cake, so to speak. Not only does it look like a showstopper of an appetizer to add to your holiday spread, but it’s also absolutely delicious too!
How to Make Bake Brie with Fig Jam Wrapped in Puff Pastry
To top off the awesomeness of this recipe, it’s also dead simple to make. The most effort you’ll use to make this baked brie is in rolling out the puff pastry dough.
“Effort” might be a strong word here because all you need to do is sprinkle a little flour on a countertop. Then to make this baked brie you’ll:
- Roll the dough out juuust a little bit so it’s not too thick when you wrap up the brie
- Cut the bottom and top rind off of the brie
- Place the brie in the center of the puff pastry square
- Spread some fig jam over the top
- Add some chopped dried apricots and thyme
- Wrap up the brie
- Brush the top of the dough with egg wash and sprinkle with coarse salt
- Annnnd BAKE! (sorry…I’ve been binge watching The Great British Baking Show so I’m hearing Sue Perkins and Paul Hollywood in my head often now.)
35 minutes later you’ll have a hot pocket of beautifully flaky puff pastry emerge from the oven. Sprinkle some extra thyme over the top and then drizzle some honey before serving.
Honey and thyme? Oh my gosh, yes!! It’s such an incredible combination, especially paired with the coarse salt atop the pastry dough.
The hot and melty brie combined with the sweet fig jam, apricots, and honey along with the savory thyme and puff pastry is an unforgettable appetizer. All of the flavors just work SO perfectly together!
I admit to being a sucker for other hot, melty cheese appetizers too. And they don’t have to be wrapped in buttery puff pastry either!
Take for instance, this always wildly popular baked fontina garlic cheese dip and the Tex-Mex fave, queso fundido with chorizo. Both are easy to make, but if you’re looking for an elegant appetizer, this baked brie with fig jam and honey is a stunner for the appetizer table.
What to Serve with This Baked Brie with Fig Jam and Honey
I made this baked brie this past weekend when we had some family to visit and there was not a scrap of this brie leftover when we finished munching on our appetizers. Poof! Gone!
You guys, I’m begging you to make this baked brie with fig jam and honey for your family and friends this holiday season. (And I don’t often beg!) It’s just so great!
Add some crispy homemade wheat thins if you have some extra time to make them – otherwise, store-bought crackers are perfectly fine! – and some sliced apples to your cheeseboard before serving.
Now you’ve got yourself an insanely easy and incredibly elegant appetizer for your guests to devour.
For the baked brie:
- 1 sheet puff pastry
- All-purpose flour, for dusting the work surface
- 8 oz brie wheel
- 2 tbsp fig jam
- 2 tbsp chopped dried apricots
- 1 tsp thyme, plus extra for garnish
- 1 egg wash beaten with 1 tsp water
- Coarse salt
- Sliced apples or pears
- Extra fig jam
- Preheat oven to 400° F with a rack centered in the oven. Ready a glass pie plate or line a baking sheet with parchment paper.
- Sprinkle some flour onto a clean work surface. Lay the puff pastry on the work surface and unfold it. Using a lightly floured rolling pin, roll the pastry out a little in all directions, starting from the center. You don't need a huge piece of pastry - you're just looking to thin it out a little so it bakes faster and more evenly.
- Using a serrated knife, slice the top and bottom rinds off of the brie wheel but leave the outside rind. This will satisfy the people who say they don't like the rind on the brie but will prevent the brie from collapsing in the oven.
- Place the brie wheel in the center of the pastry. Trim the edges of the pastry into a square, leaving an approximately 2 ½-inch border between the brie and the edges of the pastry.
- Spread the jam over the top of the brie. Add the apricots and thyme. Fold up the edges of the pastry around the brie towards the top center and seal the folds with a little water on your finger. Brush the top of the pastry with some egg wash.
- Transfer the wrapped brie to the pie plate or baking sheet (no need to grease either - there's enough butter in the pastry to prevent sticking). Sprinkle with a couple pinches of coarse salt.
- Bake for 35 minutes, rotating halfway through the baking time, until the pastry is puffy and deep golden brown. Transfer the hot baked brie to a serving board or platter. Drizzle with honey and sprinkle with extra thyme. Serve with crackers, sliced apples, and extra fig jam.
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