Baked Brie With Fig Jam And Pecans Recipe

I’m sharing a simple Baked Brie with fig jam that looks effortless but contains a surprising flavor pairing you might not expect.

I always bring this Baked Brie With Fig Jam And Pecans when I want something that looks impressive without the fuss. The creamy brie cheese paired with sticky fig jam forces people to pause, then grab more, and honestly I love watching that happen.

It feels fancy but it really isnt complicated, and every time someone asks where it came from I kind of play it cool like it was accidental. On the blog I file it under Baked Brie Recipes and Charcuterie Recipes because it hits that sweet spot between party showpiece and snack table favorite.

Ingredients

• Creamy, mild cheese with plenty of protein and fat, melts into rich, gooey, kinda addictive.
• Flaky, buttery layers heavy on carbs and fat, gives a crisp golden shell.
• Sweet, jammy fruit spread adds fiber and natural sugars, balances cheese with sweetness.
• Toasted nuts bring crunch, healthy monounsaturated fats, and a deep toasty flavor.
• Brushed on pastry for shine and color, mostly protein, practically invisible taste.
• Optional sweetener that caramelizes, adds sweetness and sticky glaze, use sparingly.
• Fresh thyme brightens flavors with herbal notes, tiny calories, aromatic lift.
• Crunchy vehicle for the warm cheese, adds carbs and texture, perfect for sharing.

Ingredient Quantities

• 1 (8-ounce) wheel brie cheese, rind on
• 1 sheet frozen puff pastry, thawed (about 8 x 8 inches)
• 1/3 cup fig jam
• 1/3 cup pecans, toasted and roughly chopped
• 1 large egg, beaten
• 1 tablespoon honey or brown sugar (optional)
• pinch flaky sea salt (optional)
• fresh thyme sprigs (optional)
• crackers or sliced baguette, for serving (optional)

How to Make this

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Let the brie sit at room temp for about 15 minutes so it warms up a bit.

2. Toast the pecans in a dry skillet over medium heat for 3 to 5 minutes, shaking the pan, until fragrant. Cool slightly and roughly chop.

3. Lightly flour a clean surface and gently roll the thawed puff pastry into an 8 x 8 inch square to smooth seams and get it a touch bigger. Transfer the pastry to the parchment on the baking sheet.

4. Put the brie wheel in the center of the pastry. Spoon the fig jam on top of the brie, spreading it but leaving a little edge. Sprinkle the chopped pecans over the jam. If you like extra sweetness, drizzle the honey or sprinkle the brown sugar now.

5. If using thyme, tuck a few small sprigs on top or under the jam for flavor. Don’t overdo it, a little goes a long way.

6. Fold the pastry up around the brie, pleating as needed to seal the top and bottom. Trim any big excess pieces and press seams to close. Turn the parcel seam-side down on the sheet.

7. Brush the entire pastry with the beaten egg to get a golden shiny crust. For firmer seams, chill the wrapped brie in the fridge for 10 minutes before baking.

8. Bake 20 to 25 minutes, until the pastry is puffed and deep golden brown. Keep an eye on it, ovens vary.

9. Let the baked brie rest 5 to 10 minutes so the cheese firms up a bit and won’t run everywhere. Sprinkle a pinch of flaky sea salt and scatter extra chopped pecans and thyme if you want. Drizzle a little more honey right before serving if desired.

10. Serve warm with crackers or sliced baguette. Cut into the pastry and scoop out gooey brie, fig and pecan goodness. Enjoy.

Equipment Needed

1. Oven (preheat to 400°F)
2. Rimmed baking sheet
3. Parchment paper
4. Dry skillet (for toasting pecans)
5. Rolling pin (and a lightly floured surface)
6. Cutting board and sharp knife
7. Small bowl and fork (for the beaten egg)
8. Pastry brush (for egg wash)
9. Measuring cups/spoons
10. Oven mitts or a heatproof towel

Dont forget to have crackers or a baguette ready for serving.

FAQ

Baked Brie With Fig Jam And Pecans Recipe Substitutions and Variations

• Brie cheese: swap with camembert (same melt, a bit earthier), triple cream brie for extra gooey richness, or a soft goat cheese log if you want tangy flavor though it won’t get as gooey.
• Puff pastry: use refrigerated pie crust for a simpler wrap, crescent roll dough as an easy shortcut with a softer crust, or phyllo sheets layered with melted butter for a flakier, crispier finish.
• Fig jam: apricot or peach preserves for similar sweetness, raspberry or blackberry jam for bright tartness, or a savory onion or balsamic chutney if you want less sweetness.
• Pecans: swap for walnuts or toasted chopped almonds, hazelnuts add a deeper nutty note; always toast them first for best flavor.

Pro Tips

1) Let the brie warm up just enough to be soft not soupy. If it gets too soft, stick it back in the fridge for a few minutes; cold cheese is way easier to wrap and you avoid goo everywhere.

2) Chill the wrapped pastry briefly before baking so the seams hold. Press the edges well, brush slightly with egg wash for glue, and dont skimp on that step or you might end up with a leaky mess.

3) Toast the pecans ahead of time till they smell nutty then chop them rough, not too fine. Sprinkle a little flaky sea salt on top after baking to cut the sweet jam — it makes the whole thing taste more grown up.

4) Let the baked brie rest a few minutes before cutting, then use a sharp knife or pizza cutter to slice straight through the pastry. If you have leftovers, reheat in a hot oven to crisp the pastry back up, microwaves will make it soggy.