Fig Brie Thyme Braid (Print Version)
# Ingredients:
01 -
1 sheet puff pastry, thawed
02 -
1/2-3/4 cup fig preserves
03 -
1 8-9 oz wheel brie, rind removed and cheese cut into slices
04 -
1 egg
05 -
1 tablespoon water
06 -
Fresh thyme
07 -
Finishing salt or kosher salt
08 -
Fresh pear or apple slices, optional for garnish
# Instructions:
01 -
Preheat the oven to 400°F (200°C).
02 -
Roll the puff pastry out on a floured surface into a 15 x 10 inch (38 x 25 cm) rectangle.
03 -
Transfer the rolled-out pastry onto a large baking sheet lined with parchment paper.
04 -
Spread the fig preserves evenly down the middle of the pastry.
05 -
Place the brie slices on top of the fig preserves.
06 -
Make 2-inch (5 cm) cuts on both sides of the pastry, approximately 1 inch (2.5 cm) apart from each other, leaving the middle section intact for the filling.
07 -
Fold the top edge of the pastry down and begin braiding the pastry strips tightly over the filling. Ensure that the edges are fully covered to prevent leaks.
08 -
In a small bowl, beat the egg with 1 tablespoon of water to create an egg wash.
09 -
Brush the entire braid generously with the egg wash.
10 -
Sprinkle the braid with fresh thyme and finishing salt.
11 -
Bake in the preheated oven for 20-25 minutes, or until the braid is puffed and golden brown.
12 -
Remove from the oven and allow to cool slightly before serving. Garnish with fresh pear or apple slices if desired.