Baked brie is one of the easiest appetizers you’ll ever make, yet it’s always a favorite at gatherings and celebrations! Topped with dried figs and walnuts and drizzled with honey, this pastry wrapped brie is impossible to resist!
Is there anything better than gooey, melty brie encased in crispy, flaky pastry? Only if you top that brie with figs, walnuts and a few heaping spoonfuls of honey!
This baked brie recipe is incredibly straightforward and always a crowd pleaser — the perfect combination for the holidays! If you’ve got a bit more time on your hands, we’ve also included instructions for the pastry dough that we like to use, but store bought puff pastry or pie dough will also do the trick!
First, let’s talk pastry. Our easy-to-follow pastry recipe doesn’t take long to make, but it does need to chill for half an hour before you can roll it out. And if you’re working in a warm kitchen, it’s best to place the dough in the fridge for 15 minutes right after the dough forms and an additional 15 minutes right before baking (after you’ve covered the brie). This will help guarantee that the butter doesn’t melt before it hits the oven, which in turn ensures a crispy, flaky pastry.
Looking for a quicker option? Store bought pastry is definitely less fussy and if you decide to go that route, the only thing to remember is to make sure it’s completely thawed before baking.
Now that you’ve decided on your pastry, you can either completely enclose the brie with dough or you can leave it a bit open on the top like I did. I think the exposed figs and walnuts look inviting, but when I use jam or preserves I tend to completely cover the brie.
And if you’re looking for a brie substitute, I would give camembert a try. While the two cheeses are quite similar, brie is milder and more creamy and camembert has a bit of a more intense flavor. That being said, both are incredibly delicious and would work well in this recipe!
My all-time favorite version of baked brie is topped with dried figs, walnuts, rosemary and lots of honey. But really, there are so many good toppings for brie that we almost never serve it the same way twice! If you’re looking to switch it up, here are some of our favorite options:
- jams and preserves
- chopped nuts (pecans and almonds especially!)
- peaches, cherries or even baked apples
- fresh herbs such as oregano, rosemary and thyme
- caramelized onions or sundried tomatoes for a more savory version
And if you want to go all out, try making this apple cranberry chutney with rosemary and spreading it on top of the brie before baking. The tartness from the cranberries is the perfect complement to the ultra creamy brie!
The brie is already surrounded with pastry so you really don’t need to serve it with anything, but we always make sure to have some crackers on the side to scoop up the cheesy deliciousness. I also like to add lots of fruit to the serving platter — apples, pears and grapes are excellent options and go well with brie.
If you’re in search of more recipes where cheese is the primary ingredient, check these out!
- khachapuri + spicy ajika sauce
- chipotle pumpkin mac and cheese
- fried goat cheese salad
- calzones with pepperoni, mushrooms and italian sausage
- blueberry gouda scones
pastry wrapped baked brie
- brie round 8 oz (250 g)
- pie dough 1 sheet
- (you can use store bought or make the recipe below)
- chopped dried figs ⅓ c (50 g)
- chopped walnuts ¼ c (40 g)
- chopped rosemary 1 tsp
- honey 3 tbsp
- flour for dusting
- egg (lightly beaten) 1 large
- flour 1 ¼ c (150 g)
- sugar 1 tbsp
- salt ¼ tsp
- frozen butter ½ c (110 g)
- cold water ¼ c (60 ml)
- apple cider vinegar ½ tbsp
pastry wrapped baked brie
- Preheat oven to 425 F (220 C).
- Dust your work surface with a bit of flour and roll out the pastry into a circle large enough to encase the brie.
- Using a sharp knife, cut the rind off the top of the brie.
- Place the brie in the center of the square rind-side down. Top with the chopped dried figs, walnuts and rosemary. Spoon the honey over top.
- Fold the pastry over the brie and pinch to seal.
- Transfer the brie to a pan lined with parchment paper.
- Brush the pastry with beaten egg and bake for 20-25 minutes or until golden brown.
- Mix together the flour, sugar and salt in a large bowl.
- Grate the frozen butter or cut into small cubes and add to the bowl.
- Begin working the butter into the flour with a pastry cutter or a pair of forks, but do not incorporate entirely. The dough should resemble coarse crumbs and still have flecks of butter in it.
- Add the vinegar and half of the water. Begin mixing the dough. Gradually add the rest of the water.
- Once the dough has formed, shape it into a disc. Dust your working surface with flour and roll out the dough away from you until it is about ⅛ inch (4 mm) thick.
- Fold the dough into thirds (like a letter). To do this, fold the top third of the dough over the center and then fold the bottom third over the center. Turn the dough 90 degrees, roll out again and repeat the folds.
- Form the dough into a disc. Wrap in plastic wrap and chill in the refrigerator for at least 30 minutes before using.
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