Nothing tastes better than this baked brie with fig jam. Flaky puff pastry wrapped around creamy brie, and baked until crisp and golden brown. Top this mouth watering appetizer with sweet apples baked with maple syrup, butter, and fresh thyme.
3Honey crisp apples, mediumcored and cut into ½" slices
3tablespoonPure maple syrup
½teaspoonCinnamonground
2tablespoonButterunsalted
4springsFresh thyme
Toppings
Fresh pomegranates
Candied pecans chopped
Fresh thyme leavesgarnish
Instructions
Preheat oven to 400℉. Core and slice apples into ½" slices. Toss with maple syrup and cinnamon. Place in a baking dish and top with butter and sprigs of thyme.
Using a sharp knife, score the top of the brie cheese. This will help the fig jam infuse into the brie as it bakes.
Line sheet pan with parchment paper. Lay out defrosted puff pastry. Place brie in the center of your pastry. Spread fig jam overtop of the brie cheese.
Fold each corner over the brie, creating a squared envelope. If adding a hidden Mickey, punch out shape with second sheet of puff pastry. Place in the center of the pastry.
Brush the pastry with beaten egg. Sprinkle lightly with raw sugar. Bake for 25-30 minutes or until the pastry is a deep golden brown.
As the puff pastry is baking, add your apples to the oven. Bake for 10 minutes. Apples will still have a bite to them but will not be crunchy. Do not over bake them, as they will turn mushy.
Top baked brie with cooked apples. Sprinkle pomegranates, candied pecans, and fresh thyme leaves on top. Serve with crackers, or thick crusty bread