Stuffed Brie
Prep Time: 30 minutes | Cook Time: 25 – 35 minutes | Total Time: 1 hour | Serves: 8 – 10
Spreaders/knives by Inox Artisans.
I like to add a bit of flair to simple recipes, just to elevate the simple. But, there are times the simple needn’t be altered.
You can find “all butter” puff pastry in the frozen department if you’re wanting a great flavor. Some brands use butter and seed oils. I tried both for this recipe. The all-butter needed longer baking time and “wept” a little underneath the pastry, but it was still very delicious, buttery, and flaky.
Fig jam or spread is usually found in the cheese sections of grocery stores. Our Oak Ridge, TN Kroger has pretty good options for cheeses, olives, and spreads. It’s convenient and very yummy. I have also found fig-apricot spread that would be very good with the brie.
Another ingredient that is optional, but I love, is fresh cranberries. Just a handful, dotted on the top of the jam brings a pop of color and flavor. Don’t buy a whole bag if you’re only going to use a few for this recipe, but here are some links if you’re wanting more cranberry recipes. Cranberry Orange Overnight Oats, Holiday Cranberry Dip, and “Decked Out” Cranberry Sauce with Plums and Apples.
Seriouseats.com has an informative article and recipe for Baked Brie. The author suggests “scoring” the rind before wrapping in the pastry, in order to create a very smooth, melting brie. They also suggest a “triple-cream” brie; the added fat lends a nice melty experience. Plus, it’s just a fun method to do.
Check out my Stovetop Smoky and Spicy Pecans and Shallot Dipping Oil. They make a nice addition to the Stuffed Brie. Stuffed Brie is also pretty and delicious with a charcuterie spread for guests for a fancy football party.
Enjoy!
Stuffed Brie
Ingredients
- 1 frozen puff pastry sheet, thawed according to package directions
- 1 8-ounce triple cream Brie cheese round, or double cream (*if can’t find triple-cream)
- 1/3 cup fig jam or fig spread
- 1/4 cup pecans, chopped and toasted
- 6 - 9 individual fresh cranberries, optional, see Notes
- 1 egg
- 1 tablespoon water
- 1 - 2 tablespoons honey, or hot honey, optional
- Crackers, for serving
- Toasted baguette slices, for serving
Instructions
- Preheat the oven to 400 degrees F.
- Line a baking sheet with parchment paper. Set aside.
- Lay the puff pastry on a cutting board, lightly dusted with all-purpose flour if it is sticky. Roll the pastry out to 10x10” square.
- Place the brie in the center of the puff pastry. Using a sharp knife, score the top rind in two directions to make a diamond design (see photo).
- Spread the fig mixture over the top of the cheese.
- If using the fresh cranberries, press them into the jam, spacing them out across the top.
- Sprinkle the nuts on top of the fig mixture.
- Bring one corner of the puff pastry up over the top. Continue around the brie, bringing the puff pastry up and over, wrapping the entire pastry around the brie, enclosing it completely if possible, similar to wrapping the dough for a galette.
- If the corners are long enough on the top, you may squeeze them together and twist slightly to keep the puff pastry closed.
- In a small bowl, whisk the egg with the water until it is completely incorporated and a thin consistency, no “clumps” of egg. Brush the puff pastry’s top and sides.
- Using a flat spatula, move the puff pastry to the parchment paper.
- If the puff pastry has become room temperature, place it in the refrigerator for about 15 to 20 minutes.
- Bake in the preheated oven for 25 to 35 minutes, or until the puff pastry is puffed and a beautiful, golden brown.
- Remove from the oven and use a large, thin spatula to transfer it to a serving plate/board. Drizzle with honey if desired.
- Serve with a knife for cutting into and spreading onto crackers, etc.
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