Baked Brie with Fig Jam and Prosciutto in Pastry

Fig jam and prosciutto baked brie is a wheel of brie sandwiched between a layer of prosciutto and a layer of fig jam, then wrapped in puff pastry and baked until the crust is deep gold. It solves the problem of a sweet and salty appetizer that looks impressive without much effort. The recipe takes 15 minutes to prepare, 30 minutes in the oven and 50 minutes in total, and it serves 6. The prosciutto goes inside the pastry, where it crisps in its own fat instead of drying out, and the jam stays a distinct layer instead of burning on the outside.

Why this works

• Wrapped in pastry, the prosciutto crisps in its own fat instead of drying out in the oven air.
• Setting the wheel jam side down on the ham keeps the sugar away from the oven air, so the jam stays a layer instead of burning.
• Each fold of pastry is pressed until it seals to the one below, so no cheese shows and nothing leaks.
• Ten minutes of rest lets the seams stop bubbling, so the first cut is clean instead of a flood.

What to know about the ingredients

Start with a double cream brie wheel, 8 oz (225 g) and about 5 in across. That size matches the 10 in (25 cm) square of pastry, rolled from one 9 in sheet of all butter puff pastry. Thaw the pastry as the package says and keep it cold, because warm pastry stretches and tears.

You need 4 thin slices of prosciutto, about 60 g in total. Thin matters here. Thick slices stay chewy, and thin slices crisp. Use 1/4 cup of fig jam, spread over the top of the wheel until the rind is completely covered. Choose a jam with visible fruit and a flavor that is sweet but not syrupy.

For the glaze, beat half an egg with 2 teaspoons of cold water until smooth. Pick a jam you already like on a cracker with cheese, since it is a main flavor here and there is no other seasoning to hide behind. Serve the wedges warm, while the cheese is soft and the pastry still has some snap. Without prosciutto, a thin-sliced cured ham or speck is a reasonable substitute, though the flavor changes.

Tips for getting it right

• Roll the pastry to a 10 in (25 cm) square about 3 mm thick, even all the way across, so it bakes at one pace.
• Overlap the prosciutto slices slightly in a circle about 6 in (15 cm) across. The wheel should sit fully on ham.
• Spread the jam until no rind shows, then set the wheel jam side down on the prosciutto.
• Fold the corners up and over, pressing each one to the one below until no cheese shows.
• Brush the wrapped wheel with the egg wash until it shines all over, for an even golden crust.
• Look for the signs: the pastry should be deep golden and firm to a light tap, with no jam leaking at the seams.

How to store, freeze and make ahead

Assemble the wrapped wheel, brush it with egg wash and refrigerate it for up to 24 hours. Bake it straight from the fridge and add 5 minutes to the time. This makes it a good option for a party, since the work happens before guests arrive. It is not a dish to freeze. Refrigerate baked leftovers and reheat gently in the oven to bring back some crispness. The microwave will soften the pastry.

What to serve with it

Seeded crackers and red grapes are the recipe's serving ideas, and the grapes are a fresh, cool contrast to the warm jam. Sliced apple or pear works as well, and a handful of toasted nuts adds crunch. For drinks, a dry sparkling wine, a light red or a sparkling water with citrus suits the rich, salty and sweet flavors.

Variations

• Sweeter: add a few toasted walnuts under the jam.
• More savory: use a thin layer of caramelized onion instead of jam.
• A different jam: try cherry or apricot jam in place of the fig.
• Fresh herbs: tuck a few thyme leaves between the jam and the ham.

For a simpler place to start, the Classic Baked Brie in Puff Pastry uses the same wrap. The Honey Walnut Baked Brie goes sweeter, and the Caramelized Onion Baked Brie takes the savory route. You can find every recipe in Baked Brie and Cheese Boards.