| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 30 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1/2 cup dried Mission figs, stemmed and chopped
- 2 wide strips orange zest (removed with a vegetable peeler)
- 2 sprigs thyme
- 3 tablespoons brandy
- 2 tablespoons sugar
- 2 tablespoons balsamic vinegar
- Freshly ground pepper
- 1 piece refrigerated pie dough (half a 14-ounce package)
- All-purpose flour, for dusting
- 1 7- to 8-ounce wheel brie cheese
- 1 large egg, lightly beaten
Instructions
- Combine the figs, orange zest, thyme, brandy, sugar, vinegar, a few grinds of pepper and 1/4 cup water in a small saucepan. Bring to a boil, then reduce the heat and simmer until the liquid is syrupy and the figs are softened, 15 to 20 minutes. Transfer to a small bowl, discard the zest and thyme and let cool, about 20 minutes. Transfer to a food processor or mini chopper and pulse until mostly smooth.
- Preheat the oven to 375 degrees F. Unroll the pie dough onto a lightly floured work surface. Roll out the outer 2 inches of dough with a rolling pin to make the edge slightly thinner than the rest of the dough. Put the cheese in the center of the dough and top with the fig compote. Trim about 1 inch off the outer edge of the dough. Pull the dough up and over the cheese, folding and pleating the dough all the way around until the cheese is covered. Pinch the dough together at the top to seal.
- Transfer the wrapped cheese to a parchment-lined baking sheet. Brush the dough with the beaten egg and bake until golden brown, 30 to 35 minutes. Let cool about 10 minutes, then transfer to a cutting board to slice. Serve warm or at room temperature.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 253 |
| Total Fat | 16 g |
| Saturated Fat | 7 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 1 g |
| Sugar | 5 g |
| Protein | 8 g |
| Cholesterol | 50 mg |
| Sodium | 297 mg |
Reviews
Love this! Easy and delish!
Excellent – I cut the brie round in half and spread the fig between the 2 halves and then wrapped in the dough, so the fig was sandwiched between the brie. Loved by all!
Excellent! The combination of sweet from the fig preserves and the creamy, saltiness of the Brie was delicious on thin, toasted baguette rounds. Further paired with fresh cut honey crisp apples and a oaky Chardonnay and we were all in heaven.
Loved by me and my guests, beautiful presentation!!! Also I used fig orange preserves instead of making the whole recipe, and used store bought pastry. It’s well worth it !!!