Easy Figgy Baked Brie
This is a must-know appetizer, so impressive and easy to pull together. Make baked brie for an elegant cocktail party or a quiet party of a family few. Always festive, fun, delectable. And easy! Other favorite jams for this are apricot or sweet pepper jalapeño.
Ingredients:
1 sleeve puff pastry, thawed 30 minutes in the box, at room temperature (the frozen Pepperidge Farms box contains two sleeves, refreeze the extra)1/2 cup fig jam
1 8 oz. wheel of brie, double or triple cream
1 egg well-beaten with a teaspoon of water
Directions:
Heat the oven to 375°F. Line a sheet pan with parchment paper.
Unwrap and unfold the thawed puff pastry. If using all-butter puff pastry, roll the pastry to 1/4-inch thickness. Carefully lay the pastry on the parchment lined pan. Cut away a strip of pastry to fit the size of your cookie cutter for decoration, if using.
Dollop half of the jam in the center of the pastry and spread to a circle about the size of the brie wheel. Lay the brie over top, and spread the rest of the jam on top of the brie.
Take one corner of the dough and pull it up and over the brie. Repeat with the remaining three corners, pressing the dough down to seal it on top.
Use a cookie cutter to cut a shape out of the spare piece of pastry. Lay the shape on top of the package.
Brush the pastry top and sides with egg wash.
Bake at 375 F for about 25 minutes, or until golden brown. Serve immediately.
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