Free recipe French

Baked Brie in Puff Pastry

Name: Baked Brie in Puff Pastry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Cuisine: French
Ingredients: 1 brie wheel, 8 oz, cold; 1 sheet frozen puff pastry, about 9 oz, thawed in the refrigerator; 3 tbsp fig jam, or apricot preserves; 1/4 cup pecans, toasted and chopped; 1 tbsp honey, plus more for drizzling; 1 tsp fresh thyme leaves, plus sprigs for garnish; 1 pinch flaky sea salt; 1 pinch black pepper, freshly ground; 1 large egg, beaten with 1 tbsp water for egg wash; 1 tbsp all-purpose flour, for rolling; crackers, for serving; 1 apple or pear, thinly sliced, for serving

A whole wheel of brie wrapped in flaky puff pastry with fig jam, toasted pecans and thyme, baked until golden and gently oozing.

By Priya Hollis, Head of Shop & Product Published June 28, 2026

Jump to recipe

Prep: 15 min
Cook: 30 min
Total: 45 min
Servings: 8
Level: Easy

Few appetizers look as impressive for so little work. A wheel of brie, a sheet of puff pastry and a spoonful of jam turn into a glossy golden parcel that spills warm, creamy cheese the moment you cut in.

We add a layer of fig jam, toasted pecans, a little honey and fresh thyme under the pastry so every bite is sweet, salty and nutty at once. Chilling the wrapped wheel before baking helps the pastry puff high and keeps the cheese from escaping too early.

Set it on a board with crackers, apple and pear slices and a small knife, and let it rest just long enough to hold its shape.

Flaky golden pastry
Oozing warm brie center
Holiday table showstopper

Directions

Heat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
Lightly flour a work surface and unfold the puff pastry. Roll it gently into a rough 12-inch square just to smooth the seams.
Spread the fig jam in a circle the size of the brie in the center of the pastry.
Sprinkle the pecans and thyme over the jam, drizzle with the honey and season with a pinch of pepper.
Set the cold brie wheel on top of the filling. You can leave the rind on, as it holds the cheese in place.
Brush the exposed pastry edges with egg wash. Fold the pastry up over the brie in overlapping pleats, trimming any thick excess, and press to seal.
Flip the parcel seam side down onto the prepared baking sheet. Cut a small decorative shape from the scraps and stick it on top with egg wash if you like.
Brush the whole parcel with egg wash and refrigerate for 15 minutes so the pastry firms up.
Brush once more with egg wash, then bake for 25 to 30 minutes, until deep golden brown and puffed.
Let the brie rest for 10 to 15 minutes so the cheese thickens slightly and does not flood the board.
Transfer to a serving board, drizzle with a little honey, sprinkle with flaky salt and garnish with thyme sprigs. Serve with crackers and fruit slices.

Test-kitchen tips

Wrap the brie up to 8 hours ahead, keep it covered in the refrigerator and egg wash it just before baking.
Work with cold pastry and cold cheese; warm pastry tears easily and will not puff as dramatically.
Try raspberry jam with toasted almonds, or hot pepper jelly with walnuts for a sweet and spicy twist.