This crowd favorite is easier than you’d think. With only a handful of ingredients, you can have this ready to serve within an hour–and you can even prep ahead the day before if you’re extra organized!
- 2 Sheets of Store Bought Puff Pastry
- 2 Wedges of Brie
- 1 Jar of Fig Jam or Fig Butter
- 1 Egg plus a little water (for Egg Wash)
- Defrost the puff pastry sheets according to the package instructions. I usually do the counter method, leaving them on the counter for 1-2 hours until soft, but still very cold.
- Roll out one sheet of pastry onto a piece of parchment paper on your cutting board. Eyeball the sheet into thirds. The middle third is where your filling will go, the outer panels will get 1″ slices to make strips that can be folded over for braiding.
- Spread several spoonfuls of Fig Butter or Fig Jam down the center panel, covering it with hardly any pastry showing through (see sample photo below).
- Slice your Brie wedge into half-inch thick pieces and cover the Fig Jam.
- Fold the strips of pastry over the center panel, alternating side to side. Tuck the ends of the pastry over the top of the braid to minimize spilling.
- Put that braid in the fridge and repeat the process.
- Place the second braid in the fridge for a few minutes to keep the dough from getting too warm and malleable.
- Make your egg wash while those chill.
- Bring both braids out of the fridge and place on a single baking sheet lined with parchment paper. (I also like to line the sheet with aluminum foil to make for easier cleanup)
- Bake at 400 degrees for 15-20 minutes or until the pastry is golden brown.
- Allow the pastry to cool for 5 minutes before slicing. Slice into 1-2 inch pieces and serve!
- I garnished mine with some fresh rosemary, candied cranberries, and dehydrated orange slices.
Sliced side panels with Fig Jam in the center panel.
Large Slices of Brie in the Center Panel
If you want, you can just do a single braided brie as shown here.
Curated By Kwinn 
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