Updated: Apr 6
FOR THE BRIE
1 sheet puff pastry
8 ounce brie wheel
2 tablespoon Fig Preserves
Honey, for drizzling
Egg wash (1 egg yolk whisked together with 1 tablespoon water)
Fresh sliced figs, pomegranate seeds, candied walnuts, fresh thyme for garnish
FOR THE CANDIED WALNUTS
1 cup walnuts
3 tablespoon white sugar
1 tablespoon unsalted butter, melted
½ teaspoon cinnamon
Pinch of nutmeg
Preheat the oven to 425˚F.
For the walnuts: Heat a skillet over medium heat. Melt butter and add walnuts, cinnamon, sugar and nutmeg. Cook for 5 minutes stirring frequently to avoid the walnuts sticking together. Remove them to piece of parchment paper and let cool.
Place brie wheel in the center of the sheet of parchment paper. Scrape off a little of the rind on the top of the brie. Spread fig jam on top and fold the corners of the pastry over the brie.
Brush the top of the pastry with the egg wash.
Bake for 25 minutes until deep golden brown. Remove from oven and let cool 2-3 minutes.