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Jus-Rol Baked Brie with Fig & Pecan

This post is sponsored by Jus-Rol

One of my favorite holiday entertaining recipes is baked Brie. I find it to be a crowd pleaser, and it’s delicious and easy to make. This recipe only has five ingredients, including the Brie itself. I like to present it with a variety of crackers, a baguette, and some grapes.

I love using Jus-Rol’s puff pastry for this recipe. I enjoy using all of their refrigerated doughs, and their puff pastry in particular is a game changer for the holiday season. So many people are impressed with it because it consistently comes out well every time.

Something to keep in mind when working with puff pastry is that it needs to remain cold, while your oven remains hot. If the pastry becomes warm, it will be harder to handle. Because of this, I like to keep my Jus-Rol puff pastry in the refrigerator while I wait for my oven to preheat and gather the rest of the ingredients.

For this recipe you will need an 8-ounce round of Brie, Jus-Rol Puff Pastry, fig preserves, chopped pecans, and an egg wash (a beaten egg with a little bit of water). Once your oven is heated and you’re ready to begin, unwrap your puff pastry (it comes wrapped in parchment paper so it’s an easy cleanup) on top of a baking sheet. Remember that you’ll want to work fairly quickly so that the pastry doesn’t get warm.

Place the fig preserves in the middle of the puff pastry and then top it with the chopped pecans. Using the Brie round, you’ll want to smoosh it down a little bit. Next, take a paring knife and cut a large circle (about the size of a dinner plate) around the Brie. This doesn’t have to be a perfect circle, so it’s okay to do this freehand. Fold the pastry over the Brie. This will eventually be the bottom, so you want the Brie to be completely covered, but not have multiple layers of pastry. Be sure to seal the pastry ends together so no cheese can melt out (although this is okay if it does). Using your paring knife again, cut the excess pastry from the corners and pinch the sides closed.

Once the Brie is wrapped, turn it upside down so that the fig preserves and pecans are facing up. Using the extra pastry, I like to create flowers with a mini cookie cutter, but feel free to get creative. You can use any cookie cutter shape you would like, you can create a lattice over the top — whatever you choose! After adding your decoration you can brush the pastry with your egg wash. Be sure to cover the top and the sides, as this helps with the browning of the pastry while it bakes. If you don’t have a pastry brush to apply the wash, you can simply wet a paper towel, dip it in the egg wash, and dab it on the pastry. Once you’re done, just clean up any excess egg wash that may have pooled at the bottom.

Now it’s ready to go in the oven! It typically bakes for about 40 - 45 minutes, but you’ll want to keep an eye on it to prevent the top from getting too dark. After it’s done, transfer it to a plate to serve — enjoy!

Here’s a link to a Jus-Rol store locator for you to search where you can find their products near you. If you enjoy their puff pastry, you’ve got to try their pizza dough!

Who doesn’t love diving in to a baked Brie during the holidays? You’ve got to check out this Baked Brie with Fig & Pecan using @jus_rol_northamerica Puff Pastry! #ad

This recipe only has a few ingredients but the magic happens in the assembly. Check out my demo in my stories or on my blog.

Recipe Card:

Jus-Rol Baked Brie


1 package Jus-Rol Puff Pastry

1/3 cup fig preserves

1/2 cup chopped pecans

8-ounce round of Brie or Camembert

1 egg


  • Preheat your oven to 400 degrees.

  • Unroll the Jus-Rol Puff Pastry on a baking tray.

  • Spoon the fig preserves in the center and top with the chopped pecans.

  • Place your Brie cheese on top of your pecans and slightly press down.

  • Using a paring knife, cut off the excess puff pastry, leaving a 3-inch border around the Brie.

  • Pull and fold puff pastry around Brie, trimming off excess. You can use some of the extra dough for decoration.

  • Turn the Brie over and decorate as you like.

  • Beat your egg in a small bowl with a splash of water.

  • Brush egg wash over all surfaces of the puff pastry

  • Bake for 40 – 45 minutes, until golden brown on the top and bottom.

  • Serve with crackers and fruit.

  • Enjoy!


  • Make sure your puff pastry remains cold. If it gets warm it will become hard to work with.

  • If you don’t have a pastry brush for your egg wash, try using a wet paper towel to dip into the egg wash and dab onto the puff pastry.

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