Fig and Walnut Baked Brie
From Ile de France Cheese
For our last Wine and Cheese Party post we have the epitome of cocktail cheeses – baked brie. I make some variation on baked brie every year, but it never strays far from the crescent role, cheese wheel, prepared jam model. But a few weeks ago we made a chicken pot pie, which left us with one pie crust laying in the fridge. (Side note, why is refrigerated pie crust always sold in boxes of 2??? I highly doubt the average person makes two pies at a time. But I digress). A little Googling of “pie crust brie” led me here. I was a little skeptical that the dough would stay up without going all the way across the top, but my fears were unfounded. We made the filling the day before the party, and then assembled the whole thing right before guest arrived. Hardly any extra work, and result is nothing short of fabulous. The only change I would make next time is to be sure to spread the egg wash over the entire outer surface of the dough, because it really creates a beautiful brown crust.
- 1 Tbsp butter
- 1/2 cup dried mission figs, chopped
- 1/2 cup walnuts, chopped
- 2 Tbsp port wine
- 1/2 tsp nutmeg
- 1 Tbsp brown sugar
- 1 egg, beaten, divided
- 1 pie crust (we used the store bought kind, Pillsbury I think)
- 18 oz wheel of brie (I found a 19 oz one at CostCo that was perfect, you probably want to seek out one that’s at least 16 oz, and not more than 20 oz)
- Preheat oven to 400 degrees.
- Melt butter in a medium skillet over medium heat.
- Add figs and walnuts and saute for 1 minute.
- Add port and nutmeg. Cook 2 minutes, stirring occasionally.
- Add brown sugar. Cook one minute.
- Remove from heat and cool slightly.
- Add 2 tablespoons of the beaten egg and combine well. (If making ahead, you can leave this mixture in the fridge in an airtight container to finish assembly later.
- Place parchment paper on a baking sheet. (If you don’t have parchment, make sure you put cooking spray on the baking sheet or foil). Roll the pie crust out on the parchment.
- Slice the brie wheel in half (so across the middle, not down the center – you should end up with two narrower wheels).
- Place the bottom half of the brie on the pie crust and top with half of the fig mixture.
- Place the top half of the brie atop the fig mixture. Top with remaining fig mixture.
- Fold the pastry up the sides of the brie. It should go over the top edge, but not all the way to the middle, leaving the pretty filling exposed.
- Brush pastry with remaining beaten egg.
- Bake for 15-20 minutes, or until crust is golden brown.
- Cool 10 minutes before serving.
Serves a small party. By the time I went to get some all that was left was a few cold morsels (and even those were good!), so get on it if you want some!