Brie en Croûte

Brie En Croute is an impressive offering when entertaining. My version is elevated with Prosciutto, Honey Pear Sauce, Figs, & Pistachios!

Originally Posted July 4, 2014. Updated 1/12/2021

As we were doing our grocery shopping the other day, we happened to notice that fresh figs were in season.

I've been waiting for this for a while - I've been planning for a decadent gluten-free brie en croûte recipe for Beyond Flour, which requires fresh figs.

It's kind of maddening when you dream something up, and don't have access to actualize the idea!

Brie en Croûte with Prosciutto, Honey Pear Sauce, Figs, and Pistachios

Anyway, as one package of figs contained more than I'd need for my project, I decided to do a second, non-gluten-free version for this blog.

So glad I did - you should have seen the look on my husband's face when I presented him with this and declared it to be his supper!

If you've never had fresh figs, it may be a bit difficult to picture how this will taste.

Unlike their dried counterparts, fresh figs have a dainty, almost floral taste to them.

The taste and texture of the fresh figs pairs perfectly with the saltiness of the prosciutto, the creaminess of the cheese, sweetness of the pear-honey sauce, and the crunch from the pistachios.

This makes a very elegant and impressive appetizer OR dessert course!

A Note on Photos

As I update this entry, six and a half years after posting it... I see it uses the photos from the book.

As in, the gluten free dough, not the puff pastry called for. Also? I can’t find the actual photos of this recipe.

NO idea what happened, there.

Anyway.

As a result, a little bit of imagination is required here, LOL. The shape, filling, and topping are all what to expect from this recipe.

Just... picture it wrapped up in a lighter, flakier crust. That’s all!

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5 from 1 vote

Brie en Croûte with Prosciutto, Honey Pear Sauce, and Figs

Brie En Croute is always an impressive offering when entertaining guests. This version is elevated with Prosciutto, Honey Pear Sauce, Figs, and Pistachios!

Prep Time15 minutes mins

Cook Time35 minutes mins

Total Time50 minutes mins

Course: Appetizer, Snack

Cuisine: French, Holiday

Servings: 4

Calories: 613kcal

Author: Marie Porter

Ingredients

• 1 Sheet Puff Pastry
• 1 Small Wheel of Brie
• 4 slices Prosciutto
• 1 Large Egg
• 1 tablespoon Water

Honey Pear Sauce

• ½ cup Pear Juice or Pear Nectar
• ¼ tablespoon Honey
• 1 teaspoon Lemon Juice

Assembly

• 2 Black Mission Figs sliced into wedges
• 2 tablespoon Finely Chopped Pistachios

Instructions

• Preheat oven to 400 F, line baking sheet with parchment paper
• Unfold puff pastry sheet onto lined baking sheet. Carefully cut the rind off the brie, if desired.
• Wrap brie in prosciutto, place in the middle of the puff pastry sheet.
• Pull up all corners of the puff pastry, to full enclose the brie in a little pouch.
• Whisk together egg and water, Lightly brush entire pastry with egg wash.
• Bake for 30-35 minutes, or until golden brown.
• While brie is baking, make the honey sauce:
• Whisk together juices and honey in a small saucepan. Bring JUST to a boil, turn heat down to low, and simmer for 20 minute, or until thick and syrupy. Keep an eye on it – it can burn!

To serve:

• As soon as brie is finished baking, transfer to serving plate. Arrange sliced figs on top, drizzle generously with honey pear sauce. Sprinkle with pistachios, serve immediately!

Notes

Sliced pears, crostini, and crackers make great accompaniments.

Nutrition

Calories: 613kcal | Carbohydrates: 38g | Protein: 19g | Fat: 43g | Saturated Fat: 17g | Cholesterol: 103mg | Sodium: 581mg | Potassium: 253mg | Fiber: 2g | Sugar: 8g | Vitamin A: 431IU | Vitamin C: 11mg | Calcium: 129mg | Iron: 2mg

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