Baked Brie in Puff Pastry with Figs & Candied Pecans

Makes 6-8 servings
This recipe is one of our all time favourite “go to” entertaining recipes. With minimal ingredients but wow factor appeal, it is always a crowd pleaser.
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  • 1- 12 ounce (340g)  wheel of  brie
  • 1 sheet of puff pastry, thawed & chilled
  • 5-6 fresh figs, cut in quarters
  • 1 sprig of fresh rosemary
  • 1/4 cup (85g) honey
  • 1/3 cup (50g) candied pecans, coarsely chopped
  • Egg Wash: 1 egg, beaten with 1 teaspoon (5ml) water


Preheat the oven to 425°F (220°C).

Lay chilled puff pastry on a lightly floured surface and dust the top with some flour to prevent stickiness.  Roll into a 11-12” square (28-30cm).  Remove the top rind of the brie and place directly onto the centre of the puff pastry square.  

Cut the figs into quarters and drizzle with honey.  Place ¾ of the figs onto the top of the brie.  Take half of the candied pecans and lay them on top of the figs.  Mince one or two rosemary leaves and sprinkle over the figs and pecans.

Fold one edge of the dough over the top of the brie and brush with egg wash.  Fold up the opposite side and brush the top again with egg wash.  Repeat with the remaining edges until the brie is fully encased in pastry.  Press to seal all the edges together.  Brush the top and sides with the egg wash.

Place the brie in a round oven-to-table baking dish and place on top of a baking sheet.  

Bake for 20-25 minutes until it is golden brown and the cheese is starting to bubble.  Let cool for 10 minutes before serving.  

Garnish the top with the remaining fig slices, a sprig of rosemary and a few candied pecans.  Drizzle with a spoonful of honey and serve with crackers or crusty bread.

Chef Note: This is a great make ahead recipe. The brie can be wrapped in pastry without the egg wash and kept in the refrigerator for up to a day.  Brush it with the egg wash just prior to baking.


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