Baked Brie in Puff Pastry with Prosciutto, Honey Pear Sauce, and Figs [Brie en Croûte]

A baked brie en croute, wrapped in puff pastry, with prosciutto, figs, honey pear sauce, and pistachios.

5 from 2 votes

Baked Brie in Puff Pastry with Prosciutto, Honey Pear Sauce, and Figs [Brie en Croûte]

Brie En Croute - Baked brie, wrapped in puff pastry - is an impressive offering when entertaining. My version is elevated with Prosciutto, Honey Pear Sauce, Figs, & Pistachios!

Prep Time15

Cook Time35

Total Time50

Course: Appetizer, Snack

Cuisine: French, Holiday

Servings:

Calories: 422kcal

Author: Marie Porter

Equipment

Baking Sheet
Parchment Paper

Ingredients

Honey Pear Sauce

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

Brie En Croute with Prosciutto

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

Assembly

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

Instructions

Honey Pear Sauce:

Whisk together juices and honey in a small saucepan.
Bring JUST to a boil over medium heat, then turn heat down to low, and simmer for 20 minute, or until thick and syrupy. Keep an eye on it – it can burn!
Once thick, remove from heat and allow to cool.
Note: If you’re not using it right away, store it in an airtight container in the fridge - like a small Mason jar - and reheat it right before using.

Brie En Croute with Prosciutto:

Preheat oven to 400 Degrees F, line baking sheet with parchment paper
Using a sharp knife, slice the prosciutto into long, thin strips. As pictured, I cut each strip into half, lengthwise. Set aside.
Place brie on a flat, clean work surface. Using the tip of a sharp knife, score the top of the brie wheel. Aim to cut JUST through the top of the rind, maybe slightly deeper - but that’s it.
Once you’ve scored the top, spoon a Tablespoon or two of Honey Pear Sauce on top of the cheese.
With one end of each slice meeting in the center of the top of the brie, arrange the prosciutto over top of the brie with the ends extending beyond the cheese.
Tuck the ends under the cheese round, to almost fully encase the cheese - see the blog post for photos.
Unfold the sheet of puff pastry onto the prepared baking sheet; place the prosciutto wrapped brie in center of the puff pastry sheet.
Pull up all edges of the puff pastry, to full enclose the brie in a little pouch. Trim off excess pastry if you like - we’ll usually leave it in, for more “dipper” material.
In a small bowl, whisk together egg and Tablespoon of water. Use a pastry brush to lightly brush the entire pastry with egg wash.
Bake for 30-35 minutes, or until golden brown.

Assembly:

As soon as brie is finished baking, transfer to serving platter or cheese board.
Arrange sliced figs on top of the pastry, drizzle generously with remaining honey pear sauce.
Sprinkle with pistachios, serve immediately!

Notes

Sliced pears, crostini, and crackers make great accompaniments.

Nutrition