Baked Brie

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Baked Brie with Fig Jam and Caramelized Onions is on deck today and can easily be the most impressive yet easy appetizer you serve for your family this Thanksgiving or holiday season!

A  white marble rectangular platter with puff pastry wrapped baked brie, melting out of the puff pastry, baguette slices, thyme sprigs, halved figs along with some stacked plates, wine, a wine glass and more whole figs on the side.


 

Why I Love This Recipe

If you've made my baked camembert, you know how simple and amazing the gooey cheese game is!! This is a little twist on the baked brie! We're talking a whole wheel of brie wrapped in puff pastry and baked until golden and gooey. But let's not forget that we are adding a few tablespoons of fig jam AND some sweet and delicious caramelized onions. The whole situation when baked together is absolute perfection! I love anything brie- think brie, bacon and basil pasta, and this is just one of my favorite ways to eat it but also perfect for entertaining.

Ingredients & Substitutions

Mise-en-place of all the ingredients to make baked brie.
  • Puff Pastry thawed
  • All Purpose Flour
  • Brie Cheese
  • Egg
  • Fig Jam
  • Caramelized Onion
  • Baguette Slices or Crackers
For the Caramelized Onions:
  • Butter
  • Olive Oil
  • Yellow Onions finely sliced
  • Kosher Salt
  • Black Pepper freshly cracked

*For a full list of ingredients and instructions please see recipe card below.

How to Make Baked Brie

Puff pastry slightly coated in AP flour and rolled out into a square.

Step 1: Dust a work surface with a small amount of flour. Unwrap the puff pastry and place it on the flour. Coat a rolling pin with a little flour and roll out the puff pastry into a rough 11-inch square.

A rolled out puff pastry with a wheel of brie topped with caramelized onion and fig jam in the center.

Step 2: Wrap the brie in the pastry. Place the round of brie in the middle of the pastry. Top with the fig jam and caramelized onions.

A parchment lined sheet pan with baked brie wrapped in puff pastry.

Step 3: Fold the corners over the brie, forming a neat package. Use your hand to gently press the edges against the brie and neaten up the sides. Transfer the wrapped brie to the baking sheet and chill in the fridge for 10 minutes.

A parchment-lined sheet pan with brie wrapped in puff pastry baked brushed with beaten egg and ready to be put into the oven.

Step 4: Brush the pastry all over with the beaten egg and then transfer to the oven. Bake until the pastry is deep golden-brown, 35 to 40 minutes.

A parchment-lined sheet pan with brie wrapped in puff pastry baked and of out the oven

Step 5: Set aside to cool for 5 to 10 minutes. This gives the hot cheese time to firm up a little. Serve warm. Arrange sliced baguette or crackers around the brie and serve while warm

A skillet with sliced yellow onions.

Step 6: In a large skillet heat the butter and the olive oil over medium high heat. Add the sliced onion and stir.

A skillet with caramelized onions.

Step 7: Reduce heat to medium and sauté for 35-45 minutes until softened and caramelized, making sure to seasoning with salt and pepper as you go. Remove and set aside to slightly cool once caramelized.

How to Store Baked Brie

You can store the leftover baked brie in the fridge for upto 4-5 days and re-heat when its time to eat.

How to Freeze Baked Brie

It is not recommended to freeze brie since its prone to losing its texture and structure in the freezer. I would recommend portioning out your brie and baking as much as you need if you are not planning to have the full wheel. Stores also sell wheels of varying sizes.

Tips & Tricks

You can use any flavor of jam or preserve you like. Fig jam is our favorite but raspberry preserves are insanely amazing as well. Skies the limit!

A white rectangular platter with figs, baguette slices, and some puff pastry wrapped brie leftovers along with thyme and caramelized onions and a spoon.

FAQs

Do you need to take the rind off of baked brie?

You do not!! Keep it on and it'll soften up as you bake.

Can you use store bought puff pastry dough?

You sure can and I would HIGHLY recommend that rather than making it yourself. I haven't made my own puff pastry dough since pastry school and I have no intention of doing it anytime soon. Store bought is a great alternative that saves a ton of time.

Add this to your Thanksgiving menu and you are going to be the HERO of. the appetizer game! And if you need a refresher on how to make caramelized onions - check this out here!

Similar Recipes

PS – are you thinking of putting this on your Thanksgiving menu? Check out the full What’s Gaby Cooking menu here along with the master prep schedule to keep things organized and on track!
And if you need more Thanksgiving Ideas check out this roundup of 80+ Thanksgiving Recipes and Ideas

If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today!

Baked Brie with Fig Jam and Caramelized Onions from www.whatsgabycooking.com (@whatsgabycookin)

Baked Brie with Fig Jam and Caramelized Onions

Author: Gaby Dalkin
4.8 from 5 votes
Talk about the most delicious appetizer of all times - this Baked Brie with Fig Jam and Caramelized Onions is truly perfection!!
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Appetizer
Cuisine American
Servings 8 people

Ingredients
  

  • 1 sheet frozen prepared puff pastry, thawed
  • all purpose flour, for rolling
  • 1 round brie cheese (about 8-12 ounces)
  • 1 large egg, whisked
  • 2-4 tablespoons fig jam
  • ½ cup caramelized onion (recipe below)
  • Baguette slices or crackers, for serving

For the Caramelized onions

  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 2 yellow onions, finely sliced
  • kosher salt and freshly cracked black pepper to taste

Instructions
 

  • Heat the oven to 400°F. Arrange a rack in the middle of the oven and heat to 400°F. Line a baking sheet with parchment and set aside.
  • Dust a work surface with a small amount of flour. Unwrap the puff pastry and place it on the flour. Coat a rolling pin with a little flour and roll out the puff pastry into a rough 11-inch square.
  • Wrap the brie in the pastry. Place the round of brie in the middle of the pastry. Top with the fig jam and caramelized onions. Fold the corners over the brie, forming a neat package. Use your hand to gently press the edges against the brie and neaten up the sides. Transfer the wrapped brie to the baking sheet and chill in the fridge for 10 minutes.
  • Brush the pastry all over with the beaten egg and then transfer to the oven. Bake until the pastry is deep golden-brown, 35 to 40 minutes. Set aside to cool for 5 to 10 minutes. This gives the hot cheese time to firm up a little. Serve warm. Arrange sliced baguette or crackers around the brie and serve while warm

To make the caramelized onions

  • In a large skillet heat the butter and the olive oil over medium high heat. Add the sliced onion and stir. Reduce heat to medium and sauté for 35-45 minutes until softened and caramelized, making sure to seasoning with salt and pepper as you go. Remove and set aside to slightly cool once caramelized.

Notes

Do you need to take the rind off of baked brie: you do not!! Keep it on and it’ll soften up as you bake.
Can you use store bought puff pastry dough: you sure can and I would HIGHLY recommend that rather than making it yourself. I haven’t made my own puff pastry dough since pastry school and I have no intention of doing it anytime soon. Store bought is a great alternative that saves a ton of time.
Can I use a different flavor of jam or preserves: absolutely. Fig jam is our favorite but raspberry preserves are insanely amazing as well. Skies the limit!

Nutrition Information

Calories: 369kcal | Carbohydrates: 19g | Protein: 11g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 67mg | Sodium: 353mg | Potassium: 124mg | Fiber: 1g | Sugar: 3g | Vitamin A: 372IU | Vitamin C: 2mg | Calcium: 80mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking

39 Comments

  1. 5 stars
    This was sooo good! My Brie did not get gooey and melty- maybe because we waited like 15 minutes to eat it after it came out of the oven - but it was still delicious! Maybe next time I’ll cut the skin off the Brie to make sure it melts the way I want it to….

    1. Camembert is an easy swap but similar taste profile. you can ask your cheese monger at your local market for a more milk brie! I bet they would have a good suggestion!

  2. 5 stars
    This Baked Brie is so awesome. I love the addition of the caramelized onions. It baked up beautifully and I served with warm bread, sliced apples, figs and pears. Very, very good and extra fancy for the Holidays!!

  3. The bottom of the puff pastry burned on the parchment paper. It was still so delicious but what can I do next time to avoid the char?

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