Fig Walnut Baked Brie In Puff Pastry Recipes

FIG & WALNUT BAKED BRIE IN PUFF PASTRY

Steps:

• Preheat oven to 400 degrees F.
• Remove 1 sheet of puff pastry sheet from freezer. Thaw according to package directions.
• On a floured surface, roll the puff pastry out, so the creases disappear. It should increase in size at least 1 inch all around.
• Using a dinner plate, cut out a large circle. Refrigerate trimmed pieces.
• Trim or scrape the rind off the brie round on one side only.
• Place the brie in the middle of the puff pastry circle, scraped side up.
• Top brie with fig spread, walnuts, and fresh thyme.
• Put 1 egg and 1 teaspoon water in a small bowl. Whisk to combine.
• To wrap the brie, carefully bring the puff pastry up and over one side of the round.
• Using the egg/water mixture to seal the folds, continue to fold the pastry over the brie, going in a circle.
• Gently push the folds together when finished.
• Carefully transfer wrapped brie to a baking sheet.
• Remove trimmed pieces of puff pastry from refrigerator. Use a glass or round cutter to make a 3 or 4 inch circle. Cover the top of the wrapped puff pastry with the circle. Using tiny shaped cutters, use the pastry to decorate the top of the brie.
• Brush the entire round of pastry with egg mixture.
• Bake in center of oven for 35-40 minutes. Pastry should be golden and puffed.
• Cool 10 minutes before serving.
• Garnish with fresh thyme if desired. Serve with crackers, apple slices, red grapes, flat pretzels, or baguette slices.

BAKED BRIE WITH FIG PRESERVES

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Roll the pastry into a 15-inch square on a floured work surface. Use a small plate to cut two 7 1/2-inch circles. Put the circles on the prepared baking sheet. Use a small star cookie cutter to cut out 10 stars from the dough scraps to decorate the top of the pastry. Put on the baking sheet with the pastry circles and chill 15 minutes in the fridge.
• Stir together the fig preserves and thyme in a small bowl.
• To assemble, set the bottom half of the Brie, cut side up, in the center of one of the pastry circles. Spread the fig jam on the Brie and sprinkle with the almonds. Brush the exposed pastry with the egg wash. Top with the other half of the Brie, cut side down. Lay the second pastry circle over and gently press to form it to the sides of the Brie. Fold the bottom circle of dough over, pleating as you go, to form a border.
• Brush the pastry all over with the egg wash. Arrange the cut outs on top of the brie, overlapping only slightly. Brush the cut outs with egg wash. Bake until the pastry is very crisp and deep golden, about 30 minutes.
• Let cool 10 minutes before serving with the baguette and apple slices.