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Baked Brie en Croûte with Fig Jam and Port Reduction
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Course Appetizer
Cuisine French
Servings 4 people

Equipment

  • Baking sheet
  • Small saucepan
  • Pastry brush

Ingredients
  

  • 1 (8-ounce) wheel of brie cheese
  • 1 sheet frozen puff pastry, thawed
  • 1/4 cup fig jam
  • 1/2 cup port wine
  • 1 large egg, beaten

Instructions
 

  • Preheat the oven to 400°F and line a baking sheet with parchment paper.
  • Place the brie wheel in the center of the thawed puff pastry sheet. Spread the fig jam evenly over the top of the brie.
  • Fold the pastry up and over the brie to fully enclose it, pressing edges to seal. Trim any excess pastry if needed.
  • Place the wrapped brie seam-side down on the prepared baking sheet. Brush the top and sides with the beaten egg.
  • Bake for 20 to 25 minutes until the pastry is golden brown. Remove from the oven and let rest for 5 minutes.
  • While the brie bakes, pour the port into a small saucepan and simmer over medium heat until reduced by half and slightly thickened, about 8 minutes. Drizzle the reduction over the baked brie before serving.

Notes

Let the baked brie rest a few minutes after it comes out of the oven so the cheese sets slightly but stays spreadable. If the port reduction thickens too much while sitting, stir in a teaspoon of warm water to loosen it. Serve with simple crackers or sliced baguette so the focus stays on the cheese and pastry.
Course: Appetizer
Cuisine: French
Equipment: Baking sheet, Small saucepan, Pastry brush