Fig Brie and Thyme Braid
Fig brie and thyme braid. Originally published Sept. 9, 2021.
Keeping a box of puff pastry in the freezer is always a good idea. Puff pastry is so versatile and easy to use for an impressive dish, and today’s appetizer recipe is no exception. This elegant appetizer is a flavorful, savory, and sweet concoction that is wonderful for a special dinner or party. There is not much that can go wrong with fruit, cheese, and herbs in pastry. This simple throw-together appetizer uses puff pastry, fig preserves, Brie cheese, and fresh thyme. It looks hard, but it really isn’t, and it will add a special touch to your gathering.
I like to serve it with pear or apple slices along the sides. Other fall fruit would work well, too. Fresh thyme sprigs add a nice touch. Make sure to serve it with a knife so people can take slices as they wish. It is important to follow the instructions for braiding, as you don’t want your braiding to leak cheese and preserves everywhere. I’ve included tips on braiding tightly so that your appetizer looks pretty as well!
Fig Brie and Thyme braid
Ingredients
- 1 sheet of puff pastry, thawed
- 1/2-3/4 cup fig preserves
- 1 8-9 oz brie wheel, rind removed and cheese cut into slices.
- 1 egg
- 1 tbsp. water
- fresh thyme
- finishing salt or kosher salt
- Optional: fresh pear or apple slices for garnishes
Instructions
- Heat the oven to 400 degrees.
- Roll the puff pastry out on a floured surface to approximately a 15-by- 10-inch rectangle.
- Transfer the pastry to a large, parchment-lined baking sheet.
- Down the middle of the pastry spread the fig preserves.
- On top of the preserves, place cheese slices.
- Make approximately 2-inch cuts every inch along both sides of the pastry (see pictures for reference). Don't make the cuts too deep, but leave space for the preserves and cheese. Also, if the cuts are too deep, then the preserves and cheese will leak out.
- Starting at the top, fold down the end of the pastry as shown in the photo.
- Begin to braid the pastry.
- Keep braiding tightly all the way down, making sure no cuts are exposed at the edge of the braid (see photo). This will keep your braid from leaking.
- Your finished braid should look something like this. Notice the cut ends are on top of the braid- not the sides.
- Make an egg wash by beating the 1 egg and 1 tbsp. of water in a small bowl.
- Brush the whole braid well with the egg wash.
- Sprinkle with fresh thyme and finishing salt.
- Bake for 20-25 minutes or until the braid is puffed and golden.
- Remove from oven and serve.
Notes
Enjoy!
Have a beautiful day!
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Can this be frozen for future serving?
Hi Peggy. I have not tried freezing this, so I don’t know. However, if I were going to try and freeze it I would do it before baking it and bake before serving later. Hope this helps! Best, Anna