Baked Brie en Croûte with Fig Jam and Walnuts

Why You’ll Love This Recipe

• Molten, creamy brie meets sweet fig jam, nutty walnuts, and aromatic rosemary—classic flavors that feel special with minimal effort.
• Store-bought puff pastry bakes into a shatteringly crisp, golden crust for a restaurant-worthy finish.
• Perfect make-ahead appetizer: assemble, chill, and bake when guests arrive.
• Pairs beautifully with crisp apples and crackers for texture and balance.

Grocery List

• Produce: Fresh rosemary, 2 crisp apples (e.g., Honeycrisp or Granny Smith), 1 lemon
• Dairy: 1 wheel brie (8 oz), 1 egg
• Pantry: Puff pastry (frozen, 1 sheet), fig jam, walnuts, all-purpose flour, flaky sea salt, honey (optional), assorted crackers

Full Ingredients

Brie & Filling

• 1 wheel brie cheese (8 oz), chilled
• 3 tbsp fig jam
• 1/4 cup walnuts, chopped and toasted
• 1 tsp fresh rosemary, finely chopped

Pastry & Finish

• 1 sheet puff pastry (8.6 oz / 245 g), thawed but cold
• 1 tbsp all-purpose flour, for dusting the board
• 1 egg, beaten with 1 tsp water (egg wash)
• Pinch flaky sea salt

To Serve

• 2 crisp apples, cored and thinly sliced
• 1 tsp fresh lemon juice (to prevent browning)
• Assorted crackers (about 30 pieces)
• Honey, for drizzling (optional)
• Extra rosemary sprigs, for garnish (optional)

Step-by-Step Instructions

Step 1: Preheat, line the pan, and toast the walnuts

Preheat the oven to 400°F (200°C) with a rack in the center. Line a small rimmed baking sheet with parchment paper. Scatter the chopped walnuts on the sheet and toast for 5 minutes, until fragrant and lightly darkened. Transfer walnuts to a plate to cool. Keep the parchment-lined sheet ready for baking.

Step 2: Chill the brie for easy wrapping

Place the brie in the freezer for 10 minutes. Chilling firms it slightly so it is easier to wrap, and it helps prevent leaks during baking while the pastry crisps.

Step 3: Roll out the puff pastry

On a lightly floured surface, roll the puff pastry into an 11-inch square (about 1/8 inch thick). Brush off excess flour. If the pastry warms and feels soft, transfer it to the fridge for 5 minutes before proceeding to keep those flaky layers intact.

Step 4: Assemble the brie en croûte

Place the chilled brie in the center of the pastry. Spoon the fig jam on top and spread to within 1/2 inch of the edge. Sprinkle on the toasted walnuts and the chopped rosemary. Lightly brush the pastry around the brie with egg wash (this acts as glue).

Step 5: Wrap, seal, and decorate

Lift each corner of the pastry up and over the brie, overlapping to fully encase the cheese like a gift. Press seams firmly to seal, then flip seam-side down onto the parchment-lined sheet. Brush the entire surface with egg wash. If you have trimmed scraps, cut leaves or a braid and attach with more egg wash; lightly score decorative lines if you like. Sprinkle a pinch of flaky sea salt on top.

Step 6: Bake, rest, and serve

Bake at 400°F (200°C) for 25 minutes, rotating the pan halfway, until the pastry is a deep golden brown. Transfer to a serving plate and let rest for 10 minutes so the cheese sets slightly. Meanwhile, toss apple slices with lemon juice to prevent browning. Garnish the brie with a rosemary sprig, drizzle with honey if desired, and serve warm with crackers and the apple slices.

Pro Tips

• Keep everything cold. Cold pastry puffs best—if it softens, chill it briefly before wrapping.
• Seal thoroughly. Brush egg wash on seams and press well to prevent cheese from escaping.
• Use parchment and a rimmed sheet. Any small leaks stay contained and cleanup is easy.
• Let it rest. A 10-minute rest keeps the molten brie luscious without immediately running out.
• Choose the right brie. Double- or triple-cream both work; triple-cream will be extra gooey and rich.

Variations

• Cranberry-Orange: Swap fig jam for 1/4 cup whole-berry cranberry sauce and add 1 tsp orange zest; use pecans instead of walnuts.
• Caramelized Onion & Thyme: Replace jam with 1/4 cup caramelized onions and 1 tsp fresh thyme leaves; skip the honey drizzle.
• Prosciutto & Honey: Lay 2 slices prosciutto on the pastry under the brie, then finish with a generous honey drizzle after baking.

Storage & Make-Ahead

Assemble up to 24 hours in advance: wrap the brie in pastry, egg wash, cover, and refrigerate. Bake straight from the fridge, adding 2–3 minutes if needed. To freeze, assemble without egg wash, wrap tightly, and freeze up to 1 month. Bake from frozen at 400°F (200°C) for 30–35 minutes, egg washing the frozen pastry first. Leftovers keep 1 day refrigerated; reheat at 300°F (150°C) for 10–12 minutes until warm and crisp.

Nutrition (per serving)

Approximate per 1 of 8 servings: 260 calories; 17 g fat; 19 g carbohydrates; 7 g protein; 360 mg sodium; 6 g sugars. Does not include crackers or apples.