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A close-up of a flaky, golden-brown pastry being pulled apart, revealing gooey, melted cheese inside. The pastry sits on a plate with a black and white geometric pattern.

Fig & Pecan Brie en Croute

Melissa Jo
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Ingredients
  

  • 1 sheet of puff pastry
  • 2 TBSP. all purpose flour
  • 4-5 tbsp of fig preserves
  • 1/2 cup crushed pecans
  • 1/2 cup dried cranberries
  • 13 oz. wheel of Brie
  • egg wash 1 egg + tsp water
  • Serve with crackers bread, grapes, etc

Instructions
 

  • Thaw the pastry at least 30 minutes before using
  • Roll it out to make a little wider and longer
  • Snip off corners OF puff pastry
  • Add about 4-5 tbsp of fig preserves into the center of the puff pastry then spread it out to make it a thinner layer
  • add 1/2 cup crushed pecans in the center
  • 1/2 cup dried cranberries in the center
  • add 13 oz. wheel of Brie on top of the pecans & cranberries
  • wrap the puff pastry up like a little gift around the wheel of brie
  • Brush with egg wash (1 egg + tsp water)
  • Spray baking sheet with nonstick spray
  • Bake at 400 for 20 minutes
  • Let rest 40 minutes
  • Serve and enjoy! Serve with crackers, bread, grapes, etc

Notes

  • When working with puff pastry let the sheet of pastry set on the counter for about 20 minutes so it's more pliable.
  • Add a little flour on the board to roll out the dough a bit before prepping the dish. This will prevent the pastry dough from sticking to the board.
  • Resist the temptation of cutting directly into the pastry after removing from the oven. Let it rest for 30 minutes at least before serving so the pastry sets up.
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