Puff Pastry Baked Brie with Fresh Fig Jam

Creamy, melted savory brie cheese smothered in sweet fig jam and wrapped in crumbly, crisp puff pastry. An easy appetizer, dessert or cheese snack!

Course Appetizer

Cuisine American

Keyword cheesy brie appetizers, puff pastry brie, stuffed brie

Prep Time 20

Cook Time 1

Total Time 1 20

Servings to 6 servings

Calories 725kcal

Author Lauren

Chop figs in small diced pieces* (about ½ inch to ¼ inch)
Cover the figs with about half the sugar. (This doesn't have to be precise, you can eyeball it if you'd like.). Cover with plastic wrap and refrigerate for 45 minutes.
In a medium saucepan, add sugar coated figs. Bring to a boil over medium heat while stirring to ensure the sugary figs do not stick to the pan or burn.
Once the fig and sugar mixture comes to a boil, add the lemon juice and balsamic vinegar. Boil until mixture is thick, about 13-15 minutes. While the mixture is boiling, skim any foam that forms from the top with a spoon.

Line a baking sheet with a piece of parchment paper. Preheat oven to 400°F.
Lay a defrosted, but chilled, piece of puff pastry flat on the parchment paper.
Place brie* in the center of the puff pastry and spread the top with fig jam. Flip the brie and jam over so the fig jam is touching the puff pastry.
Fold the edges of the puff pastry to 'wrap' the brie and fig jam. Flip the wrapped brie over so the folds are on the bottom during cooking.
Brush the puff pastry with melted butter for shine and bake for 35-40 minutes until puff pastry is gold brown, flaky and cooked through.
Serve as an appetizer, part of an antipasto or as dessert!

Figs will shrink a bit while the jam reduces, but not as much as strawberries would. If you like chunky style preserves, cut the pieces larger. For a smoother jam, cut figs in small dice.
To test the thickness, place a small plate in the refrigerator before starting to cook the figs. Once you're on the final steps of cooking, place a small amount of fig jam on the chilled plate. Wait about 15 seconds and stand the plate up. If it moves but doesn't run your jam is ready. If it is still runny, let the fig mixture boil a few more minutes.
You can leave the rind on or remove it. It's a matter of personal preference!