Skillet Baked Brie with Fig Jam
How to properly bake and serve baked Brie in a skillet.
Skillet Baked Brie with Fig Jam
Serves 8
Ingredients
10” cast iron skillet
2 sheets frozen puff pastry, thawed (8.8 oz each)
1 (16 ounce) rounds double-cream Brie
2 eggs, beaten (for egg wash)
4 ounces fig jam
For Serving
Toasted baguette slices
Crackers
1 large apple, sliced
1/2 cup blackberries
3 Rosemary sprigs
Pistachios, shelled
Directions
Preheat oven to 400°F. Lightly grease a 10-inch cast iron skillet.
Cut and tape the puff pastry sheets together to form one large square. Use egg wash to make the puff pastry sheets stick together.
Use a sharp knife to remove the rind on top of the Brie. Place the Brie round in the center of the puff pastry square and spoon the fig jam over the top.
Using a knife, cut a 3-inch border around the Brie, creating a large circle of pastry. Toss excess puff pastry.
Transfer to a skillet and fold the excess pastry up and over the Brie, gently wrapping and sealing the edges like a gift.
Brush the pastry generously with beaten egg.
Bake for 30 minutes, or until puffed and golden.
Let rest for 5 minutes before serving.
Arrange toasted baguette slices or crackers, apple slices, blackberries, rosemary, and pistachios around the skillet. Serve warm, straight from the pan.
