Dried Fig, Pistachio and Honey Puff Pastry Baked Brie

Author: Irene Matys


  • 1 sheet puff pastry, thawed but still cold
  • Flour for dusting 
  • 1 (8 to 12-ounce) round brie cheese (5- to 7-inches in diameter)
  • 2 tbsp fig jam
  • 1 large egg, beaten
  • 4 dried California mission figs, quartered
  • 4 dried California yellow figs quartered 
  • 2 tbsp 30 ml honey
  • 2 tbsp finely chopped U.S. pistachios


  • Set your oven rack in the centre of the oven and preheat oven to 400°F. Line a baking sheet with parchment paper.
  • Lightly dust surface with flour. Using a rolling pin, roll out your puff pastry to an 11 inch square. Carefully transfer to your baking sheet.
  • Place the Brie wheel in the centre of the puff pastry. Spread the fig jam evenly on top of the wheel.  Fold the pastry over the Brie, forming a closed neat package.  Brush puff pastry with egg ensuring you evenly cover. This will result in a nice golden pastry.
  • Bake in preheated oven for 30-35 minutes or until golden.
  • Carefully transfer to a serving board or platter. Top with fig quarters, drizzle honey all over and finish with a garnish of pistachios.
  • Serve immediately with your favourite crackers and extra fig quarters.


Recipe developed by Irene Matys
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