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.

Baked Brie with Fig Jam and 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.

Baked Brie with Fig Jam and Honey

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.

Baked Brie with Fig Jam and Honey

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.

Baked Brie with Fig Jam and Honey

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.

Baked Brie with Fig Jam and Honey

“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:

  1. Roll the dough out juuust a little bit so it’s not too thick when you wrap up the brie
  2. Cut the bottom and top rind off of the brie
  3. Place the brie in the center of the puff pastry square
  4. Spread some fig jam over the top
  5. Add some chopped dried apricots and thyme
  6. Wrap up the brie
  7. Brush the top of the dough with egg wash and sprinkle with coarse salt
  8. 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.)

Baked Brie with Fig Jam and Honey

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!

Baked Brie with Fig Jam and Honey

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.

Baked Brie with Fig Jam and Honey

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!

Baked Brie with Fig Jam and Honey

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.

Baked Brie with Fig Jam and Honey
And be sure to tell your guests not to be bashful. They’ll want to totally dig right in anyway!

Baked Brie with Fig Jam and Honey

Baked Brie with Fig Jam and Honey

Yield: 8-10 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Baked brie with fig jam and honey is an incredibly easy baked brie appetizer wrapped in puff pastry. It's filled with figs, apricots, thyme then drizzled with honey and it couldn't be a more elegant appetizer for a holiday party!


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
  • Honey

For serving:

  • Crackers
  • Sliced apples or pears
  • Extra fig jam


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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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Leave a Comment

  • Ginger
    November 17, 2018 at 7:06 PM

    Maybe I missed it but where and how is the honey part of the recipe? I’m def making this one more then once! Does the honey get drizzled on the top after baking?

    • Tara
      November 17, 2018 at 8:14 PM

      Just added this to Step 5. Thanks for catching that! 🙂

  • nicole (
    January 6, 2019 at 12:33 PM

    I’m an appetizer girl too! This baked brie sounds and looks wonderful, I love the color palette in the photos. Thank you for sharing, Tara! 🙂

    • Tara
      January 6, 2019 at 12:58 PM

      Thank you, Nicole! Appetizer girls unite!!

  • Tracey Schplz
    December 16, 2019 at 8:06 PM

    I want to make this for my family Christmas, but am concerned there will be no available oven space. Is it possible to make it ahead of time and reheat in the microwave?

    • Tara
      December 17, 2019 at 2:11 PM

      Hi Tracey! I don’t think reheating this in the microwave is a good idea. The puff pastry will become soft and soggy. If you have a toaster oven (or can borrow on from someone for the day), use this on the bake setting instead. I hope you and your family loves this brie!

  • Ashley
    December 18, 2019 at 7:29 PM

    What type of jam would you recommend if fig jam is not available?

    • Tara
      December 19, 2019 at 10:37 AM

      Hi Ashley! Thanks for stopping by! Plum jam or apple butter would work great here in place of the fig jam. Enjoy and happy holidays!

  • Victoria
    December 23, 2019 at 5:21 PM

    Hi can this be assembled ahead of time (like the night before) and refrigerate?… wondering about the puff pastry getting soggy! Doing it for Christmas Day!

    • Tara
      December 24, 2019 at 6:50 AM

      Hi Victoria! Yes, you can assemble in advance and bake right before you want to serve it. I hope you love it! Merry Christmas!!

  • Jenny
    December 24, 2019 at 3:02 PM

    Thank goodness for the “comment section”! I pinned your recipe to make on Christmas Day so family could have an appetizer while we were cooking. I came back to the page because I suddenly had two thoughts…can I make this ahead and, what do I do about limited oven space. Luckily, people had already asked my questions 🙂
    Unfortunately, I got rid off my toaster oven a few years ago. I wish Santa would bring me a double oven for Christmas!

  • Lisa
    December 30, 2019 at 3:31 PM

    Dumb questions… were do u get the puff pastry?

    • Tara
      December 30, 2019 at 8:10 PM

      Not a dumb question at all! If you’re in the US, it’s in the frozen desserts section near the Cool Whip, frozen pies, etc. You can also make your own quick puff pastry dough. King Arthur Flour has a great recipe for it!

  • Emily
    February 22, 2020 at 4:49 PM

    Does the Brie have to be taken out of the fridge to warm up a bit before wrapping it in the puff pastry and baking?

    • Tara
      February 22, 2020 at 7:32 PM

      Hi Emily! You don’t need to but you certainly can if you want to. I wouldn’t leave it out too long or it will get very runny in the oven when baked. Hope you love it!

  • Elaine
    December 19, 2022 at 5:36 AM

    Made this to take to a friend’s house for us to share while watching the World Cup Final. It was delicious and went down a treat.

    • Tara
      December 20, 2022 at 8:26 AM

      So glad you all loved it! Thank you so much for coming back to leave a review!