Best Baked Brie in Puff Pastry with Fig Jam and Prosciutto

Here is my favorite baked brie recipe, wrapped in golden puff pastry with sweet fig jam and salty prosciutto for the perfect mix of flavors and textures.

This baked brie is always the first appetizer to disappear at our dinner parties. I like to serve it with crackers and sliced baguette, and trust me, your guests will be asking for the recipe before the night is over.

What Kind of Brie Should I Use?

For this recipe, you’ll want to pick up a whole wheel of brie rather than pre-cut wedges, since we’re wrapping the entire cheese in pastry. Look for a wheel that’s about 16 ounces – this size works perfectly with one sheet of puff pastry and feeds a good crowd. When shopping, give the brie a gentle press through the packaging; it should feel soft but not overly squishy, which means it’s ripe and ready to melt beautifully when baked. If your brie feels too firm, let it sit at room temperature for about 30 minutes before wrapping it in the pastry – this helps it get nice and gooey in the center while baking.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some easy substitutions you can make:

• Puff pastry: If you can’t find puff pastry, phyllo dough works well too – just use 4-5 sheets and brush each with melted butter. Crescent roll dough is another option, though it won’t be as flaky.
• Brie cheese: Camembert is your best substitute since it’s similar in texture and flavor. You could also try a soft goat cheese wheel, though the taste will be tangier.
• Fig jam: Apricot preserves, cherry jam, or even a good quality orange marmalade work beautifully. If you want something savory, try caramelized onions or a mushroom tapenade instead.
• Pistachios: Walnuts, pecans, or toasted almonds all make great substitutes. You can also skip the nuts entirely if you have allergies.
• Fresh figs: When figs aren’t in season, try sliced pears, grapes, or dried figs that have been soaked in warm water for 10 minutes to soften them up.
• Egg wash: If you’re out of eggs, brush the pastry with milk or melted butter for that golden color – it won’t be quite as shiny but will still look great.

Watch Out for These Mistakes While Baking

The biggest mistake when making baked brie in puff pastry is not thawing the pastry properly – it should be flexible but still cold, as warm pastry becomes sticky and impossible to work with.

Another common error is overfilling with fig jam, which can cause the pastry to burst open during baking and create a messy leak, so stick to about ½ cup and spread it evenly on top of the brie.

Don’t skip the egg wash step, as this golden coating is what gives your pastry that beautiful, crispy finish that makes the dish look professional.

Finally, resist the urge to overbake – once the pastry is golden brown (usually 20-25 minutes), it’s done, and letting it rest for 5-10 minutes before serving prevents the cheese from being too runny to handle.

What to Serve With Baked Brie in Puff Pastry?

This fancy baked brie is perfect for entertaining and pairs beautifully with a variety of crackers like water crackers, baguette slices, or even some crispy crostini. I love setting out a mix of fresh and dried fruits alongside it – think grapes, pears, or dried apricots – which complement the sweet fig jam perfectly. A glass of white wine or champagne makes this feel extra special, but it’s also great with some sparkling cider if you prefer something non-alcoholic. Don’t forget to add some mixed nuts and maybe a few cornichons or olives to round out your cheese board spread.

Storage Instructions

Keep Fresh: This baked brie is definitely best enjoyed fresh and warm from the oven when the cheese is all melty and gooey. If you have leftovers, you can store them covered in the fridge for up to 2 days, but the puff pastry will lose its crispness.

Make Ahead: You can assemble this whole thing up to 4 hours before your party and keep it covered in the fridge until you’re ready to bake. Just brush with the egg wash right before it goes in the oven. This is such a lifesaver when you’re hosting!

Warm Up: If you need to serve leftover baked brie, pop it in a 350°F oven for about 10 minutes to warm through and crisp up the pastry a bit. It won’t be quite the same as fresh, but it’s still pretty tasty with some crackers.

Preparation Time	15-20 minutes
Cooking Time	25 minutes
Total Time	40-45 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 20-25 g
• Fat: 50-55 g
• Carbohydrates: 60-70 g

Ingredients

For the pastry and cheese:

• 1 (16 oz) wheel brie cheese (President brand recommended for its consistent creaminess)
• 1 sheet puff pastry (thawed according to package directions)

For the filling:

• 1/2 cup fig preserves or jam (I use Dalmatia fig spread for its rich flavor)

For the egg wash:

• 1 large egg (whisked with 1 tbsp water for a golden crust)

For the topping:

• Fresh figs (thinly sliced right before serving)
• Fresh rosemary or thyme (chopped, plus extra sprigs for garnish)
• Pistachios (finely chopped for an elegant garnish)
• Honey (for drizzling, acacia honey preferred for its delicate sweetness)

For serving:

• Crackers, baguette slices, or other bread

Step 1: Prepare the Puff Pastry and Preheat the Oven

• 1 sheet puff pastry, thawed or homemade

Preheat your oven to 400℉ (205℃).

While the oven heats, roll out the puff pastry on a lightly floured surface so it’s only slightly thinner than packaged—the pastry should stay roughly square in shape.

If you plan to transfer your finished brie to a serving dish, line a sheet pan with parchment paper.

Place the rolled-out pastry onto your sheet pan or a cast iron skillet.

Step 2: Prepare the Brie and Add Jam

• 1 wheel brie cheese (16 oz)
• 1/2 cup fig preserves or jam (170 g)

Unwrap the wheel of brie cheese and set it in the center of the prepared puff pastry.

Using a butter knife, poke holes about halfway down into the top of the brie all over—this helps the jam seep into the cheese as it bakes.

Spoon the fig preserves or jam generously over the top of the brie, allowing some to settle into the holes.

Step 3: Seal and Egg Wash the Pastry

• 1 egg
• 1 sheet puff pastry, thawed or homemade (folded over brie from Step 2)

In a small bowl, beat the egg with a splash of water to make an egg wash.

Brush the inner edges of the pastry with the egg wash.

Carefully fold the pastry up and over the brie, pressing gently to seal the seams on top.

Let a little bit of the fig jam remain exposed in the center for a rustic look.

Brush the outside and top of the wrapped brie with the remaining egg wash.

I like to make sure the seams are well sealed so the cheese doesn’t leak out during baking.

Step 4: Bake the Wrapped Brie

Transfer the wrapped brie to the oven and bake for 25 minutes, or until the pastry is puffed and deeply golden brown.

Let the baked brie cool for 5 minutes before transferring, as this helps the cheese set slightly for easier serving.

Step 5: Garnish and Serve

• fresh figs, sliced
• pistachios, chopped
• fresh rosemary or thyme, chopped and extra sprigs for garnish
• honey, for drizzling
• crackers, baguette slices, or other bread

Top the hot baked brie with sliced fresh figs, a sprinkle of chopped pistachios, chopped fresh rosemary or thyme, and a generous drizzle of honey.

Garnish with extra herb sprigs for added color.

Serve immediately with crackers, baguette slices, or your favorite bread.

For an even more decadent finish, I love to add an extra drizzle of honey right before serving.