Which brie size should I pick?

Pick an 8-12 ounce wheel so it fits neatly in your pastry sheet.

Can I prep this earlier?

Assemble the dish in advance, but bake it fresh when ready to eat for the proper texture and gooey filling.

What’s the purpose of scoring?

Scoring helps the cheese soak in the flavors of the toppings as it bakes and adds a nice finishing touch.

How can I tell it’s baked just right?

After 20-25 minutes in a 425°F oven, the pastry should be golden with a crisp finish.

Flaky Brie Puff Pastry with Honey and Figs

Golden pastry with figs, prosciutto, thyme, and glossy drizzle on a plate. | delishdocket.com

Dreamy Baked Brie with Honey Fig Prosciutto

Ever need a dish that looks fancy but comes together in no time? That’s what this puff pastry brie does. I stumbled onto it during a wine night with friends. Now I can’t stop making it for every get-together. The cheese turns gooey, the crust’s flaky, and that honey-fig drizzle over salty prosciutto? Pure joy in bite form. And it seriously comes together so fast.

Why You'll Crave This

I worked as a caterer forever, and this one always got the most compliments. Melty brie and buttery pastry are just unreal together. Once you toss in honey, figs, and that paper-thin prosciutto, it becomes next-level. I usually start the party with it, but honestly, it steals the whole cheese board whenever I make it.

All You Need to Grab

Coarse Sugar: Sprinkle for that extra crunch on top—so good.
Egg: Use this to give the outside that shiny golden glow.
Prosciutto: Go for the super thin slices they’ll wrap perfectly.
Puff Pastry: I always go with the frozen stuff to save time.
Fresh Thyme: Grab a little bunch from your favorite produce spot or your porch garden.
Black Pepper: Add a twist to bring all the flavors out.
Fig Preserves: Secret ingredient—makes everyone ask how you got it so tasty.
Honey: Any kind’s fine, but local honey feels extra special.
Brie Cheese: You want an 8–12 oz wheel; you’ll find it everywhere.

How to Make It Happen

Waiting to Slice In: Let it cool down for 5 minutes so all that cheese doesn’t ooze out everywhere.
Bake It Off: Pop it in for about 20-25 minutes until you’ve got a crispy brown shell.
Bake Ready: Crank your oven up to 425°F and give it about ten minutes to get hot.
Egg & Sugar Shine: Brush the whole thing with your egg then go heavy with a sugar sprinkle for bakery vibes.
Prosciutto Blanket: Cover your brie with the prosciutto and then tuck it all up with puff pastry—make sure it’s tucked in tight.
Flavor Pile-On: Layer fig preserves over the brie, then add honey, thyme, and a crack of pepper right on top.
Puff Pastry Prep: Unwrap and thaw the pastry. Set it on parchment. Place the brie in the center, then lightly score the top of the cheese so flavors can sink in.

A crisp, golden pastry bursting with cheese, ham, thyme, and a slice of fig, all on a plate. There’s a halved fig just behind it. | delishdocket.com

My Top Helpful Hints

I’ve made this a hundred times, so let me give you my best tricks. Get your pastry from the fridge thirty minutes before you start—super important. Flip the tray around halfway so it cooks even because ovens cook funny sometimes. Play around with the honey; too little or too much changes everything. I like to pour on a bit extra when it’s a treat.

Mix It Up

Other Preserves: One year, I used cranberry jam at Christmas and it was a hit.
No Meat Needed: I leave the prosciutto out when my veggie friends come—it’s still awesome.
Swap Your Cheese: Camembert or goat cheese work if you’re out of brie or feel like changing things up.

Save Leftovers

If you don’t eat it all, put the rest in your fridge. You’ll have a couple of days to finish it off. To warm it up again, go for 350°F and let it bake ten minutes. It’s still yummy in the microwave but not as crunchy.

How to Serve It

Bust out a bottle of bubbly or pour a crisp white wine. Lemon sparkling water’s a winner too. I slice up apples and grab some grapes—the fresh fruit cuts right through all the rich cheese.

A pastry packed with melty cheese and ham, topped with fig and thyme, looks super flaky and fresh. | delishdocket.com

Kitchen Q&A

Q: Can you prep it before friends show up?
A: Absolutely—just keep it cold and paint on the egg before you bake.

Q: What if my store's out of fig jam?
A: Try raspberry or apricot jam—works perfectly.

Q: Will it freeze alright?
A: Yup, just skip the egg step. When you’re ready to bake, don’t thaw—just add the egg wash and tack on five extra minutes.

Q: Is it tasty without prosciutto?
A: Totally—the cheese and pastry by themselves are dreamy.

Fancy Without Stress

Every time I make this brie, my kitchen smells unreal. Melty cheese inside flaky pastry brings everyone over. Promise, it looks gourmet, but you don’t need hours or fancy chef skills to make it happen.

Great for Any Crowd

I make this for Friday hangs, brunches, or holidays—people always love it. Watching that first bite—creamy cheese, sweet jam, salty ham—everyone’s face lights up. It’s the thing folks always ask me to bring.

Show Me Yours

Try this brie and share your pics with me! Comment or tag me on Instagram so I can see your spin on it. Want more showstopper ideas with zero fuss? Join my email list for fresh favorites and kitchen hacks.

A golden pastry with melty cheese, salty ham, and fresh fig, sprinkled with thyme, on a gray plate. | delishdocket.com

Summary

Golden puff pastry envelops creamy brie, sweet figs, and fragrant honey. Finished with salty prosciutto and herbs, the dish hits creamy, sweet, and savory notes perfectly.

Recipe FAQs

→ Which brie size should I pick?: Pick an 8-12 ounce wheel so it fits neatly in your pastry sheet.
→ Can I prep this earlier?: Assemble the dish in advance, but bake it fresh when ready to eat for the proper texture and gooey filling.
→ What’s the purpose of scoring?: Scoring helps the cheese soak in the flavors of the toppings as it bakes and adds a nice finishing touch.
→ How can I tell it’s baked just right?: After 20-25 minutes in a 425°F oven, the pastry should be golden with a crisp finish.

Warm Brie in Pastry