Puff Pastry Baked Brie With Fig Jam

8-10 servings
50 min

Puff pastry baked brie with fig jam and pecans is an easy, yet impressive appetizer! Made with a hint of bourbon, bacon and caramelized onion, it’s the perfect party or holiday appetizer.

Ooey, gooey melted cheese wrapped in a buttery and flaky dough…YES please.

This savory baked brie is wrapped in puff pastry with fig jam and a pecan-bacon-bourbon filling made with caramelized onions, a little lemon zest and a hint of rosemary.

Just a few of my favorite flavors all baked in one deliciously creamy, cheesy easy appetizer :).

My grandma has been making baked brie wrapped in puff pastry ever since I can remember. It’s one of her staple appetizers made with a raspberry jam and walnuts and it just reminds me of home, holidays and family.

Of course, I had to switch my version of baked brie up a little with the fig jam, pecans and bourbon.

Oh man it’s good!!! (and easy icon )

Puff Pastry Baked Brie With Fig Jam
Recipe details
  • 8-10  servings
  • Prep time: 30 Minutes Cook time: 20 Minutes Total time: 50 min
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  • 2 tablespoons butter
  • 1/2 cup diced yellow onion, about 1/2 onion
  • pinch of salt
  • pinch of pepper
  • 4 slices bacon
  • 1/4 cup whiskey bourbon
  • 1/2 cup pecans, toasted and roughly chopped
  • 1 teaspoon fresh rosemary, chopped
  • 1/2 teaspoon lemon zest
  • 1 sheet frozen puff pastry
  • 1, 8 ounce brie cheese wheel
  • 1/2 cup fig jam/preserves
  • 1 egg, beaten

Preheat oven to 400 F. Line a baking sheet with parchment paper and set aside. Remove puff pastry from freezer and allow to thaw to room temperature.
Make the pecan filling: melt butter over medium-low heat in medium saute pan. Add onions, salt and pepper and cook, stirring occasionally, until onions are deep golden and caramelized, about 25 minutes.
Meanwhile, cook bacon until crispy. Place on paper-towel lined plate and let cool. Once cooled, crumble up into pieces and set aside.
Once onions are caramelized, add whiskey bourbon and stir, scraping up any brown bits on the bottom of the pan. Cook 1-2 minutes until almost fully evaporated.
Remove from heat and stir in crumbled bacon, toasted pecans, rosemary and lemon zest.
Place thawed puff pastry sheet on a lightly floured surface. Gently roll out to an approx. 11x11" square.
Stuff the brie: Cut cold brie cheese in half so you have two circles. Place one of the halves in the middle of the puff pastry. Brush the pastry around the brie with the egg wash.
Top the brie with about 1/4 cup of the fig jam, then top with about half of the pecan bourbon filling. Place other half of cheese on top and repeat with the fig jam and filling.
Wrap the brie: fold one edge of the dough up to the middle of the brie, then fold the other edge over. Brush with egg wash, then fold remaining opposite edges, pressing gently to seal together. Make sure the cheese is completely covered, then brush the outside with egg wash.
Bake for 15-20 minutes or until puff pastry is golden brown. Let cool for about 10 minutes before serving.
Serve with crackers, crostini, apple or pear slices.
  • *Puff pastry wrapped brie can be prepared up to 2 days in advance. Don't brush the outside with egg wash and refrigerate until ready to bake. Brush with egg wash once ready to bake.
  • *You can also freeze the unbaked wrapped brie for up to 1 month.
  • *To reheat, bake at 350 F until cheese is melted. Cover with aluminum if the outside gets too browned.
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  • Linda Sandsness Linda Sandsness on Sep 27, 2020

    So does anyone else feel they need to scrap the mold off? If I do not I can taste the mold

    • There are two camps. With or without. Doesn't bother me, yet some of my guests (pre-covid), so I always cut the top off for them so they could just scoop the insides. So you are not alone. Just get the brie cold as you can and scrape or cut the top off before assembling and baking. Or go whole hog and cut the entire rind off. I have never tried that, and now I will just to see how it turns out.

  • I like it! Brie is one of my favorites . . . Along with everything else on the ingredient list. I have 3 fig trees in my yard, another fun recipe to play with. Thanks for sharing. ❤