Everyone loves gathering around a warm, gooey pastry-topped baked brie, and this one is extra-delicious thanks to the sweet additions of pear-hazelnut jam and honey. It’s key here to use very cold brie, in fact, you can freeze your cheese for up to 15 minutes (no more) before you wrap it in the pastry. This will prevent the cheese from melting and pooling in the pan as it bakes. Otherwise, keep your cheese in the fridge until just before you assemble the dish, and work quickly to prevent it from warming too much before it’s baked.
- 1 14-ounce package Dufour Classic Puff Pastry
- 1 large round (500g) Pierre Robert Fromage Brie, chilled
- ¼ cup Oregon Growers Pear Hazelnut Jam, plus more for serving
- 3-4 tablespoons Hanna’s Clover Honey
- 1-2 3-ounce packages Prosciutto Di San Daniele
- 1 pear, thinly sliced (optional)
- Fresh thyme sprigs (optional)
- 1 egg, beaten
- Leslie Stowe Almond Flour Salty Date Crackers, for serving or cracker of your choice
- Preheat the oven to 425°F.
- Lay one sheet of puff pastry flat in a cast iron skillet or on a parchment-lined baking sheet. If necessary, use a second sheet of pastry so that you can cover the entire brie wheel with pastry.
- Place the brie in the center of the pastry. With a sharp paring knife, make a crosshatch pattern in the top of the brie, slicing about a third of the way into the cheese.
- Spread the jam over the brie and drizzle with honey. If using, top with pear slices and thyme sprigs.
- Wrap prosciutto around the brie, then fold the corners of the pastry over the cheese to fully enclose. Brush the pastry with beaten egg.
- Bake for 15 to 20 minutes, or until the pastry is deep golden brown (see note above to avoid melting the cheese in the oven).
- Cool the baked brie for 5 to 8 minutes before serving with crackers and jam. Enjoy!