Ingredients:

  • 1 sheet (245g) puff pastry, thawed but cold
  • 1 round (300g) Brie cheese
  • 3 tbsp (60g) fig jam
  • 1 tbsp (15ml) wildflower honey
  • 1/4 cup (30g) crushed walnuts
  • 1 large egg
  • 1 tsp water
  • 1 tsp fresh thyme leaves
  • 1/2 tsp flaky sea salt
  • 1 tsp extra honey for drizzling

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
  2. Lay the chilled puff pastry on the parchment. Place the brie round in the center and lightly score a crosshatch pattern into the top rind.
  3. Spread the fig jam over the top of the cheese, then sprinkle with walnuts and drizzle with 1 tablespoon of honey.
  4. Bring the corners of the pastry up toward the center, pleating the edges to seal the cheese inside. Trim any excessive dough.
  5. Carefully flip the parcel over so the seams are on the bottom. Whisk the egg and water together and brush the entire surface with the egg wash.
  6. Sprinkle with flaky sea salt and fresh thyme. Bake for 20-25 minutes until the pastry is puffed and mahogany-colored.
  7. Let the brie rest for 10 minutes before serving to allow the cheese to set slightly.