There is something inherently gratifying about a cheese course, one that combines soft brie cheese with sweet fruit and crunchy, toasted nuts. This elegant dish hides a mouthwatering mixture of flavors and makes a delicious appetizer or lunch, or wholly satisfying and truly unique dessert.
Baked Brie in Puff Pastry with Figs, Honey and Pistachios
- 1 cheese brie (I used ILE DE France 13.2 oz.)
- 1 pack of puff pastry, thawed if frozen
- 5-6 fresh figs, quartered
- 2-3 Tbsp. honey
- toasted pistachios for garnish
- fresh sage for garnish
- 1 egg for glaze
Preheat the oven to 350F.
On a floured surface, roll out the pastry. Put the cheese into the center and bring the edges over to enclose the brie. Place on a baking sheet and gently glaze with beaten egg and bake for 25-30 minutes.
Spoon the figs and honey over the baked brie, sprinkle the pistachios and serve warm.
Fresh figs, either purple or white, should be perfectly ripe, but not mushy.