Honey, Fig & Prosciutto Baked Brie
Creamy, gooey, slightly sweet and irresistibly savory, this baked Brie is a perfect appetizer that comes together in minutes.
Servings: 8 servings
Calories: 250kcal
Equipment
- Baking Sheet
- Parchment Paper
- Rolling Pin
- Mixing Bowl
Ingredients
Ingredients
- 1 wheel Brie cheese room temperature
- 1 sheet puff pastry thawed according to package instructions
- 3 tablespoons honey plus extra for serving if desired
- 1/2 cup figs chopped (fresh or rehydrated dried figs)
- 4 slices prosciutto torn or thinly sliced
- 1 egg beaten for egg wash
- Salt to taste
- Pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Lightly flour your work surface and roll out the thawed puff pastry into a rectangle large enough to fully encase the Brie wheel.
- Place the Brie wheel in the center of the pastry. If you like, remove the top rind for a creamier exposure, but keeping it intact helps the cheese stay together.
- Season the Brie lightly with a pinch of salt and freshly ground black pepper. Scatter the chopped figs on top of the Brie, then arrange the torn prosciutto over the figs. Drizzle the 3 tablespoons of honey evenly over the toppings.
- Fold the pastry up and over the Brie, sealing the edges snugly. Pinch the seams or use a light water or beaten egg dab to help them stick. Trim any excess pastry and use decorative strips if desired.
- Place the wrapped Brie seam-side down on the prepared baking sheet. Brush the entire pastry surface with the beaten egg to ensure a shiny, golden finish.
- Bake in the preheated oven for 25–30 minutes, or until the pastry is puffed and deep golden brown. If the pastry browns too quickly, loosely tent with aluminum foil.
- Remove from the oven and let rest for 5–10 minutes so the cheese firms slightly; this makes slicing and serving neater. Serve warm with crackers, sliced baguette or fruit.
Notes
Store leftover baked Brie in an airtight container in the refrigerator for up to 2–3 days. The texture will change as the pastry softens. You can freeze an unbaked wrapped Brie for up to 1 month. Thaw overnight in the refrigerator and bake as directed.