Puff pastry baked brie with fig jam and pecans is an easy, yet impressive appetizer! Made with a hint of bourbon, bacon and caramelized onion, it’s the perfect party or holiday appetizer.
Ooey, gooey melted cheese wrapped in a buttery and flaky dough…YES please.
This savory baked brie is wrapped in puff pastry with fig jam and a pecan-bacon-bourbon filling made with caramelized onions, a little lemon zest and a hint of rosemary.
Just a few of my favorite flavors all baked in one deliciously creamy, cheesy easy appetizer :).
My grandma has been making baked brie wrapped in puff pastry ever since I can remember.
It’s one of her staple appetizers made with a raspberry jam and walnuts and it just reminds me of home, holidays and family.
Of course, I had to switch my version of baked brie up a little with the fig jam, pecans and bourbon.
Oh man it’s good!!!
If you’ve never had or made baked brie, in my opinion, the only way to do it right is with puff pastry, some jam and nuts.
…And it’s SO easy to make, yet looks super fancy.
Once you have it, you won’t want to go another holiday/party without it ;).
INGREDIENTS FOR PUFF PASTRY BAKED BRIE:
- brie cheese
- puff pastry sheet, thawed
- fig jam
- toasted pecans
- bourbon whiskey
- lemon zest
You can find puff pastry in the freezer section of your grocery store. The package usually comes with two sheets, but you’ll only need one in this recipe.
Be sure to thaw it out prior to baking.
Fig jam can usually be found in the aisle where the peanut butter and jelly is.
HOW TO MAKE BAKED BRIE IN PUFF PASTRY WITH FIG JAM?
- Preheat oven to 400 F. Line a baking sheet with parchment paper and set aside.
- Make the filling: melt butter in medium saute pan and add onions. Cook, stirring occasionally, until onions are deep golden and caramelized.
- While onions are cooking, cook the bacon until crispy. Set aside on a paper towel.
- Once onions are caramelized, add bourbon, scraping up any brown bits on the bottom of the pan. Cook 1-2 minutes.
- Remove from heat. Stir in the crispy bacon, toasted pecans, rosemary and lemon.
- On a lightly floured surface, roll your thawed puff pastry sheet to approx 11″x11″.
- Stuff brie: Remove brie from the refrigerator and cut in half so you have two circles. Place one of the halves in the middle of the puff pastry, spread generously with fig jam, then top with about half the pecan bourbon filling. Place the other brie half on top and repeat with the fig jam and pecan filling.
- Wrap brie: brush the puff pastry dough around the stuffed brie with egg wash. Fold one edge of the dough up to the middle of the brie, then fold the other edge. Brush with egg wash again, then fold remaining opposite edges, pressing gently to seal together. Make sure the cheese is completely covered, then brush the outside with egg wash.
- Bake until puff pastry is golden brown, let cool for about 10 minutes, and serve warm with crackers, apples, etc.
TIPS FOR MAKING SAVORY PUFF PASTRY BAKED BRIE WITH FIG JAM:
- It’s easiest to cut the brie in half while still cold. Once it’s room temperature it’s too soft and doesn’t cut as nicely.
- If you have excess puff pastry dough gathered on the top of your wrapped brie, you can trim it off or make cute design like leaves, braid, etc.
- You can prepare the baked brie up to two days in advance. If doing so, don’t brush the outside with egg wash until ready to bake. You can also freeze it for up to 1 month.
DO YOU TAKE THE RIND OFF BRIE BEFORE BAKING?
The rind is edible so it’s not necessary to cut off.
By cutting the brie in half, we expose the creamy cheese, allowing it to melt while baking.
WHAT TO SERVE WITH BAKED BRIE?
- assorted crackers
- apple or pear slices
- extra fig jam
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