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The Ultimate Easy Baked Brie in Puff Pastry with Fig Jam and Pecans

A golden baked brie in puff pastry topped with a sticky pecan glaze, served on a white plate.
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This recipe wraps creamy brie in flaky puff pastry, topping it with sweet fig jam and crunchy pecans for an elegant, crowd-pleasing appetizer. It delivers a warm, gooey center and a crisp exterior, perfect for any gathering.

Ingredients

Scale
  • 1 (8 ounce) wheel Brie cheese, cold
  • 1 sheet frozen puff pastry, thawed according to package directions
  • 1/4 cup fig jam or apricot preserves
  • 1/4 cup chopped pecans
  • 1 large egg, beaten with 1 teaspoon water (for egg wash)
  • Optional: Honey for drizzling

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with parchment paper.
  2. If your puff pastry sheet is folded, unfold it onto a lightly floured surface. If it is a double sheet, gently separate the layers. Roll the pastry slightly to smooth out any creases, aiming for a square shape large enough to fully enclose the Brie.
  3. Place the cold Brie wheel in the center of the puff pastry.
  4. Spread the fig jam evenly over the top surface of the Brie wheel.
  5. Sprinkle the chopped pecans over the jam layer.
  6. Bring the edges of the puff pastry up and over the Brie, meeting in the center. Trim any excess pastry, leaving just enough to seal the edges completely. Pinch the seams firmly together to seal the cheese inside. You can gently flip the package over so the seam is on the bottom.
  7. Place the wrapped Brie seam-side down on the prepared baking sheet.
  8. Brush the entire surface of the pastry with the egg wash mixture. This helps it brown nicely.
  9. Bake for 20 to 25 minutes, or until the pastry is golden brown and puffed. The cheese inside should be soft and melted when gently pressed.
  10. Remove from the oven and let it rest on the baking sheet for 5 minutes before transferring to a serving platter.
  11. Drizzle with honey, if desired, and serve immediately with crackers, apple slices, or baguette slices for dipping.

Notes

  • Keep the Brie cold until the moment you wrap it; this prevents the cheese from melting out before the pastry cooks.
  • For a decorative look, use the pastry scraps to cut out small shapes (like leaves or strips) and place them on top of the egg-washed pastry before baking.
  • If you prefer a savory appetizer, swap the jam for caramelized onions or pesto.

Nutrition

Find it online: https://spoonsprout.com/baked-brie-in-puff-pastry/