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Fig & Brie pastry 



  • 2 sheets of puff pastry (brand: pefferidge farm)

  • Red pepper jelly

  • Fig jam

  • Rosemary 

  • 1 egg

  • 1 whole brie


  • Preheat oven to 375

  • Roll out one of the pastry sheets onto a lightly floured board 

  • Transfer sheet to a parchment lined baking tray

  • Place the brie in the center.

  • Generously brush the surrounding pastry with the pepper jelly

  • Spread the fig preserve over the top of the brie

  • Roll out second sheet of pastry and then carefully drape over the cheese

  • Pinch the 2 sheets together, around the edges

  • Cut 12 even strips around the pastry

  • Pinch the edges of the strips closed

  • Lift up one strip at a time and twist it once and lay it back down on the tray

  • Beat an egg and brush the entire pastry with it

  • Sprinkle dried rosemary all over pastry 

  • Bake for about 25 minutes, until golden brown.

  • Jelly may gently ooze out of the sides - don’t worry - it adds to the deliciousness!


I had to add a video of this beauty 

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