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Baked Brie in Puff Pastry with Honey, Fig, and Prosciutto — An Easy, Elegant Entertainer

There’s something about melty cheese wrapped in golden pastry that makes even the busiest weeknight feel like a celebration. Baked Brie in Puff Pastry with Honey, Fig, and Prosciutto is the kind of appetizer (or cozy dinner-for-two starter) that looks fancy but lives in the “so easy” category—perfect for busy moms, last-minute hosts, or anyone who wants to impress without sweating it. If party planning makes you nervous, this will calm you down faster than a glass of wine. And if you love hearty mains as well, try this creamy pork tenderloin with cream and mushrooms for an easy follow-up.

I’m Anna (hi!), and along with my sister Patricia, we adore turning simple pantry ingredients into moments people remember. This baked brie recipe is one of those small, joyful things that always brings people together — and yes, it once saved a holiday party when my oven and I disagreed on timing. Read on for the full recipe, step-by-step instructions, clever tips, and answers to common questions.

Why You’ll Love This Baked Brie in Puff Pastry with Honey, Fig, and Prosciutto

• Fast and impressive: you can assemble it in about 10 minutes and have it golden in under 30.
• Crowd-pleasing: melty brie, sweet figs, salty prosciutto, and honey are a flavor hug.
• Versatile: serve it for holiday parties, girls’ night, a cozy date night, or even as a luxe weeknight treat.

This recipe balances sweet and savory in a way that feels special, but it won’t force you into a culinary marathon. If you’re juggling kids’ schedules, emails, or a full workday, this is the kind of dish that rewards you—and your guests—big time.

Ingredients

• 1 (8–12 oz) wheel of Brie (whole, rind on)
• 1 sheet puff pastry, thawed (about 9×9 or 10×10 inches)
• 4–6 slices prosciutto (thinly sliced)
• 2–3 tablespoons fig jam or chopped fresh figs (about 3–4 figs)
• 1–2 tablespoons honey, plus extra for drizzling
• 1 large egg, beaten (for egg wash)
• Optional: 2 tablespoons chopped toasted walnuts or pecans
• Optional: fresh thyme or rosemary for garnish
• Optional: cracked black pepper and flaky sea salt to finish
• Lightly flour your work surface

Notes: If you prefer dairy-free, try a vegan brie alternative and vegan puff pastry. For a smaller appetite, split the wheel and adjust baking time slightly.

Equipment

• Baking sheet lined with parchment paper
• Rolling pin (optional)
• Small bowl for egg wash
• Pastry brush

Step-by-Step Directions

1. Preheat the oven to 400°F (200°C). Place the rack in the middle of your oven so the pastry browns evenly.
2. Lightly flour your surface and roll the puff pastry into a roughly 12×12-inch square if needed. You want it big enough to fully wrap the brie.
3. Remove the brie from its box and, if you like, carefully trim a thin slice off the top rind to help the cheese ooze a little (this is optional—keeping the rind on keeps things tidy).
4. Place the prosciutto slices on top of the brie, slightly overlapping. Spread fig jam over the prosciutto, then drizzle the 1–2 tablespoons of honey. Sprinkle the toasted nuts if using, and add a few turns of black pepper.
5. Place the brie in the center of the puff pastry square. Fold the corners up and over the brie, tucking edges underneath so it forms a neat parcel. Don’t worry if it’s rustic — it’ll still look great.
6. Transfer the wrapped brie to the prepared baking sheet, seam-side down. Brush the outside with beaten egg for a beautiful golden finish. If you want, use the pastry scraps to cut decorative leaves or lattice to put on top.
7. Bake 20–25 minutes, until the puff pastry is deep golden and puffed. Ovens vary—if the top is browning too quickly, tent loosely with foil.
8. Remove from the oven and let rest 5 minutes (this helps the cheese set so it isn’t a lava flow). Drizzle a little extra honey, sprinkle flaky sea salt and fresh herbs, and serve with sliced baguette, crackers, or apple slices.

Timing tip: If you’re starting from frozen puff pastry, thaw in the fridge overnight or on the counter for about 30–40 minutes until pliable. Don’t rush thawing in the microwave—puff pastry hates that.

Cooking Tips (so you don’t panic mid-bake)

• Use a full wheel of brie for the best ooze factor—smaller wedges are messier to wrap.
• Chill the assembled parcel briefly if your prosciutto or jam made the pastry sticky; this helps when transferring to the baking sheet.
• If you love crunch, toss in chopped toasted nuts. I like walnuts for earthiness and pecans for a sweeter note.
• Want to prep ahead? Assemble the brie in pastry, wrap tightly in plastic, and refrigerate up to 24 hours. Brush with egg wash and bake right from chilled—add a few extra minutes to the bake time.
• If your pastry browns quickly before the center melts, lower the oven to 375°F and cover the top loosely with foil for the remaining time.

Personal Anecdote

One winter, Patricia and I had twelve people swing by with only an hour’s notice. I shoved this wrapped brie into the oven, and while it baked, we threw together a quick salad and set out a few store-bought olives and crackers. By the time everyone settled, the house smelled like a bakery and a farmhouse all at once. The brie was gone in ten minutes. That memory sealed this recipe as our go-to for “save-the-night” entertaining.

Serving Suggestions and Pairings

• Serve warm with sliced baguette, crostini, apple slices, pear wedges, or crunchy crackers.
• Pair with a crisp white like Sauvignon Blanc or a sparkling Prosecco for a bright contrast. A light Pinot Noir is lovely with prosciutto if you prefer red.
• Add a small charcuterie board next to the brie for variety. If you want a lighter side dish, try our colorful zucchini noodles with pesto and cherry tomatoes for a bright, veggie-forward pairing.

FAQs

Q: Can I use cream cheese or another cheese instead of brie?
A: You can, but brie has a creamy melt and mild flavor that works best for this recipe. If you swap, choose a soft, spreadable cheese that melts well.

Q: What if I don’t have fig jam or fresh figs?
A: No problem. Apricot jam, cranberry preserves, or caramelized onions are excellent substitutes. Each will shift the flavor, but all are delicious with prosciutto and brie.

Q: Can I make mini versions?
A: Yes—use small camembert rounds or cut mini puff pastry squares for single-serve bites. Bake for 12–18 minutes and watch closely.

Q: How should I store leftovers?
A: Refrigerate in an airtight container for up to 2 days. Reheat at 350°F for 8–10 minutes. The pastry won’t be quite as crisp, but the flavor will still be great.

Q: Can I assemble this ahead?
A: Absolutely. Assemble and chill up to 24 hours ahead. Brush with egg and bake when ready—add a few extra minutes if baking from chilled.

Notes on Ingredients & Substitutions

• Prosciutto: thin-sliced prosciutto gives salty balance. If you prefer ham or speck, that also works.
• Fig jam: brings sweetness; if you prefer a tangier profile, try raspberry preserves.
• Puff pastry: store-bought is a lifesaver here. Look for all-butter varieties for the best flavor, but regular frozen puff pastry is perfectly fine.
• Nuts and herbs are optional but elevate texture and aroma—don’t skip the flaky sea salt at the end if you want that finishing touch.

Make It Your Own

This is a forgiving recipe that welcomes improvisation. Add roasted garlic for a mellow depth, swap prosciutto for thin slices of smoked salmon for a different vibe, or sprinkle a pinch of red pepper flakes for heat. The goal is joy, not perfection.

Conclusion

Baked Brie in Puff Pastry with Honey, Fig, and Prosciutto is a brilliant little hack for busy hosts who want big impact. It’s warm, comforting, and very forgiving—and it pairs beautifully with both casual nights and special gatherings. For more inspiration and a similar prosciutto-brie vibe, check out this tasty Prosciutto Wrapped Baked Brie in Pastry from Half Baked Harvest, or see a honey-bourbon-fig twist at Olive & Mango.

Happy baking—when it comes out of the oven, the only hard part is not eating it all yourself. If you try this recipe, tell Patricia and me how it went; we love hearing kitchen stories and celebrating little wins with you.