Buttery Baked Brie in Puff Pastry with Prosciutto, Fig and Honey

When I need to impress guests without spending hours in the kitchen, I turn to appetizers that look fancy but are actually pretty simple to make. This baked brie has saved me more times than I can count when hosting dinner parties or holiday gatherings. The combination of creamy cheese, salty prosciutto, and sweet figs wrapped in flaky pastry always gets people talking.

The best part? You can assemble this ahead of time and just pop it in the oven when your guests arrive. I usually prep it in the afternoon while I’m already in the kitchen making dinner. By the time everyone shows up, I just need to brush it with egg wash and bake it. No last-minute stress, and I get to enjoy my own party.

Want something that looks restaurant-quality but uses ingredients you can find at any grocery store? This is your answer. Trust me, your guests will think you spent way more effort on this than you actually did.

What Kind of Brie Should I Use?

For this recipe, you’ll want to pick up a good quality wheel of brie from your grocery store’s cheese section – anywhere from 8 to 12 ounces will work perfectly. Look for brie that feels soft but not overly squishy when you gently press it, and avoid any wheels that have dark spots or smell too strong. French brie tends to be creamier and more flavorful than domestic versions, but honestly, any decent brie will taste amazing wrapped in buttery puff pastry. Just make sure to let your brie come to room temperature for about 30 minutes before wrapping it – this helps it melt evenly and prevents the pastry from getting soggy.

Options for Substitutions

This elegant appetizer is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Brie cheese: While brie is really the star here, you can use camembert for a similar creamy texture and mild flavor. Just avoid substituting with harder cheeses as they won’t give you that lovely melted center.
• Fig preserves: No fig preserves? Try apricot jam, cherry preserves, or even a good quality strawberry jam. You could also use fresh figs if they’re in season – just slice them thin and add a touch more honey.
• Prosciutto: Thinly sliced pancetta, serrano ham, or even crispy bacon work well here. If you want to skip the meat entirely, consider adding chopped walnuts or pecans for texture.
• Fresh thyme: Dried thyme works fine (use about 1 teaspoon), or you can swap in fresh rosemary or sage. Just chop them finely since they’re stronger herbs.
• Puff pastry: While puff pastry gives the best flaky results, you can use phyllo dough in a pinch. You’ll need about 6-8 sheets and brush each with melted butter.
• Coarse sugar: Regular granulated sugar works just fine, or you can skip it entirely if you prefer a less sweet finish.

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 honey and fig preserves, which can cause the filling to leak out during baking and make your pastry soggy, so stick to thin, even layers.

Don’t skip scoring the top of the brie wheel lightly with a knife before adding toppings, as this helps prevent the cheese from bursting through the pastry as it melts.

For the best results, brush the entire pastry with beaten egg and bake at 400°F until golden brown, watching carefully in the last few minutes since puff pastry can go from perfect to burnt quickly.

What to Serve With Baked Brie in Puff Pastry?

This fancy appetizer is perfect for entertaining and pairs beautifully with a variety of crackers like water crackers, baguette slices, or even some crispy crostini for scooping up all that melty cheese goodness. I love setting out fresh fruit like grapes, sliced pears, or apple wedges alongside it since they complement the sweet fig and honey flavors so well. A glass of white wine like Chardonnay or Pinot Grigio makes this feel extra special, but sparkling water with lemon works great too if you’re keeping things alcohol-free. Don’t forget to add some mixed nuts or olives to your cheese board to round out the spread and give your guests plenty of options to nibble on.

Storage Instructions

Keep Fresh: Leftover baked brie is best enjoyed within 2-3 days when stored in the fridge in an airtight container. The puff pastry will lose some of its crispness, but the flavors are still wonderful. I like to cut it into portions before storing to make serving easier later.

Make Ahead: You can assemble this whole thing up to 4 hours before baking and keep it covered in the fridge. Just brush with the egg wash right before it goes in the oven. This is perfect for entertaining since you can prep it earlier in the day and just pop it in when guests arrive.

Warm Up: To bring back some of that crispy pastry magic, warm leftover portions in a 350°F oven for about 8-10 minutes. The microwave will make the pastry soggy, so the oven is definitely the way to go. It won’t be exactly like fresh, but it’s still pretty tasty!

Estimated Nutrition

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

• Calories: 1700-2000
• Protein: 50-65 g
• Fat: 100-120 g
• Carbohydrates: 130-150 g

Ingredients

For the wrapped brie:

• 1 wheel brie cheese (8 to 12 oz)
• 4 to 8 thin slices prosciutto
• 1 sheet puff pastry, thawed
• 1 to 2 tbsp fig jam
• 1 to 2 tbsp honey
• 1 tbsp fresh thyme leaves
• Black pepper, as needed

For the finishing touch:

• 1 egg, whisked
• Coarse sugar, for sprinkling

Step 1: Prepare the Baking Setup

• 1 sheet puff pastry, thawed

Preheat your oven to 425°F (220°C) to ensure it’s hot when you’re ready to bake.

Line a baking sheet with parchment paper and lay the thawed puff pastry flat on top, smoothing out any creases.

This will make it easier to assemble and wrap the brie.

Step 2: Assemble the Brie Topping

• 1 wheel brie cheese (8 to 12 oz)
• 1 to 2 tbsp fig jam
• 1 to 2 tbsp honey
• 1 tbsp fresh thyme leaves
• black pepper, as needed

Place the wheel of brie cheese in the center of the puff pastry.

Using a sharp knife, carefully score the top of the brie in a crosshatch pattern—this allows the flavors to infuse.

Spread the fig jam evenly over the scored surface, drizzle the honey on top, and then sprinkle with fresh thyme leaves and a pinch of black pepper.

I like to be generous with thyme for extra aroma.

Step 3: Wrap Brie with Prosciutto and Pastry

• 4 to 8 thin slices prosciutto
• puff pastry and brie assembled from Step 2

Layer the slices of prosciutto over the topped brie, wrapping them around the wheel to completely encase it.

Next, gently fold each corner of the puff pastry up and over the brie, pressing the seams and edges to ensure it’s sealed all around.

This will keep the cheese and fillings contained as they melt during baking.

Step 4: Glaze and Bake the Brie

• 1 egg, whisked
• coarse sugar, for sprinkling
• assembled brie in pastry from Step 3

Brush the surface of the wrapped pastry with the whisked egg for a glossy, even finish.

Sprinkle a little coarse sugar on top for a delightful crunch and hint of sweetness.

Bake the prepared brie in your preheated oven for 20-25 minutes, or until the pastry is deep golden brown and crispy.

I always keep an eye on the pastry during the last few minutes—the sugar can caramelize quickly.

Step 5: Serve the Baked Brie

Let the baked brie rest for a few minutes after removing it from the oven; this makes it easier to slice and serve.

Present it warm, accompanied by your favorite bread or crackers.

For an extra touch, I sometimes drizzle a bit more honey on top before serving.

Buttery Baked Brie in Puff Pastry with Prosciutto, Fig and Honey

Delicious Buttery Baked Brie in Puff Pastry with Prosciutto, Fig and Honey recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 13 minutes mins

Cook Time 27 minutes mins

Total Time 40 minutes mins

Servings 4

Calories 1850 kcal

Ingredients

  

For the wrapped brie:

• 1 wheel brie cheese (8 to 12 oz)
• 4 to 8 thin slices prosciutto
• 1 sheet puff pastry, thawed
• 1 to 2 tbsp fig jam
• 1 to 2 tbsp honey
• 1 tbsp fresh thyme leaves
• black pepper, as needed

For the finishing touch:

• 1 egg, whisked
• coarse sugar, for sprinkling

Instructions

 

• Preheat your oven to 425°F (220°C) to ensure it's hot when you're ready to bake. Line a baking sheet with parchment paper and lay the thawed puff pastry flat on top, smoothing out any creases. This will make it easier to assemble and wrap the brie.
• Place the wheel of brie cheese in the center of the puff pastry. Using a sharp knife, carefully score the top of the brie in a crosshatch pattern—this allows the flavors to infuse. Spread the fig jam evenly over the scored surface, drizzle the honey on top, and then sprinkle with fresh thyme leaves and a pinch of black pepper. I like to be generous with thyme for extra aroma.
• Layer the slices of prosciutto over the topped brie, wrapping them around the wheel to completely encase it. Next, gently fold each corner of the puff pastry up and over the brie, pressing the seams and edges to ensure it's sealed all around. This will keep the cheese and fillings contained as they melt during baking.
• Brush the surface of the wrapped pastry with the whisked egg for a glossy, even finish. Sprinkle a little coarse sugar on top for a delightful crunch and hint of sweetness. Bake the prepared brie in your preheated oven for 20-25 minutes, or until the pastry is deep golden brown and crispy. I always keep an eye on the pastry during the last few minutes—the sugar can caramelize quickly.
• Let the baked brie rest for a few minutes after removing it from the oven; this makes it easier to slice and serve. Present it warm, accompanied by your favorite bread or crackers. For an extra touch, I sometimes drizzle a bit more honey on top before serving.