Ingredients:

  • 1 sheet puff pastry (about 9x9 inches), thawed but cold
  • 1 wheel Brie cheese (8-9 oz / 225-250g)
  • 3 tablespoons fig preserves or jam
  • 1 teaspoon fresh rosemary, finely minced
  • 1 teaspoon Dijon mustard
  • 1 large egg (for egg wash)
  • 1 teaspoon water (for egg wash)
  • Pinch of coarse sea salt

Instructions:

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. If necessary, let the puff pastry temper for 10-15 minutes until pliable but still cold. Unfold or roll slightly on a lightly floured surface to a rough 11-inch square.
  3. Pat the Brie wheel very dry using paper towels.
  4. Place the Brie in the centre of the pastry sheet. Gently spread the Dijon mustard over the top surface of the Brie wheel only. Spoon the fig preserves evenly over the mustard, then sprinkle the minced rosemary on top.
  5. Bring the edges of the pastry up and over the Brie, meeting them in the centre above the cheese. Pinch the seams together tightly to seal completely, ensuring no cheese can leak out. Flip the parcel seam-side down onto the prepared baking sheet.
  6. Whisk the egg with 1 teaspoon of water to create the egg wash. Brush the entire surface of the pastry evenly. Use a sharp knife to lightly score the top in a simple pattern (like a crisscross), being careful not to cut through to the cheese layer. Sprinkle lightly with sea salt.
  7. Bake for 20–25 minutes, rotating halfway, until the pastry is deep golden brown and visibly puffed.
  8. Let the parcel rest on the sheet for 5 minutes before transferring to a serving platter. Serve immediately while molten with crackers or sliced apples.