Ingredients:

  • 250g all-butter puff pastry, chilled
  • 1 wheel (225g) triple-cream French Brie
  • 2 tbsp fig preserves
  • 1 tbsp fresh rosemary, minced
  • 1 tbsp French honey
  • 1/4 cup toasted walnuts, crushed
  • 1 large egg
  • 1 tsp water
  • 1 pinch flaky sea salt
  • 1 tbsp all-purpose flour (for dusting)

Instructions:

  1. Preheat your oven to 200°C (400°F). Make sure the rack is in the center position for even airflow.
  2. Dust your surface with the flour and roll out the chilled puff pastry into a square large enough to wrap the cheese.
  3. Spread the fig preserves directly onto the top of the cold Brie wheel. Note: Keep the preserves in the center to avoid leaks.
  4. Sprinkle the rosemary and crushed walnuts over the preserves, pressing them down slightly so they stick.
  5. Drizzle the honey over the nut mixture. Don't overdo it, or the sugar will burn during the bake.
  6. Place the Brie in the center of the pastry and fold the corners up and over, pressing the seams firmly to seal.
  7. Flip the parcel over so the seams are on the bottom, then place it on your lined baking sheet.
  8. Whisk the egg and water together, then brush the entire surface of the pastry until it’s lightly coated.
  9. Score the top gently with a knife in a crosshatch pattern and sprinkle with the flaky sea salt.
  10. Bake for 20 minutes until the pastry is puffed and golden brown. Let it rest for 5 minutes before serving so the cheese sets slightly.