Baked Brie with Fig Jam and Pistachios -

Baked Brie with Fig Jam and Pistachios

Delicious melted cheese topped with sweet fig jam and pistachios, baked in puff pastry.

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Course: Appetizer, Holiday, Side Dish

Cuisine: American

Keyword: baked brie, brie cheese, puff pastry

Prep Time: 10

Cook Time: 30

Servings: people

Calories: 295kcal

Author: Candace Bourzac

Ingredients

8 ounces brie cheese wheel
1 sheet puff pastry
2 tablespoons fig jam
1/4 cup shelled pistachios

Instructions

Preheat the oven to 350 F.
Roll out the puff pastry onto a flat work surface. Place the Brie wheel in the middle. Spread the fig jam on top of the Brie. Sprinkle the pistachios over the fig jam.
Fold the puff pastry over the cheese, starting with one side then working your way around the wheel until the whole thing is covered. There will be a mound of pastry on top of the cheese. Give it a little twist so it's not just a blob sitting on top. Brush the top with some milk of heavy cream to help the top brown in the oven.
Transfer the wrapped Brie onto a baking sheet or into a small cast iron pan. I have a 6-inch cast iron pan I like to use to bake Brie in.
Bake the Brie for 30 minutes. The top will be nice and golden brown when it's done.
Remove from the oven after 30 minutes and serve immediately The cheese will be VERY HOT so be careful.

Notes

Store baked brie in an airtight container in the refrigerator for 3-4 days.
There's no need to remove the rind from the brie, it is edible.
I recommend reheating any leftovers in the oven to keep the puff pastry nice and crispy. Reheat at 350 F for 5-10 minutes.
I do not recommend freezing baked brie as the consistency of the cheese may not be good after thawing out.

The nutrition information listed is for comparison purposes only and may vary based on individual cooking styles and measurements. The nutritional information calculated uses a third-party algorithm. Please consult a health professional for any nutrition guidance.

Nutrition