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Make this festive brie in puff pastry with jam for an easy holiday appetizer. Simple to assemble, baked to a golden finish, and perfect for entertaining.
Know Before You Scroll
Servings: 8
Prep: 20 minutes
Cook: 25 minutes
Total Time: 45 minutes
Puff pastry, Brie, fig jam, honey, herbs, egg wash
Sweet, savory, buttery, herby, lightly salty
Baking sheet, parchment, rolling pin, pizza cutter
Cut small steam slits only between the dough sections — never through them — to keep the wreath evenly puffed.
Use pre-sliced Brie to make assembly faster.
Swap fig jam for apricot, blackberry, or cranberry preserves.
In the Test Kitchen
Last December, I hosted a holiday dinner where every burner was spoken for, every pan was full, and I still needed one more appetizer. I first tried making this wreath with goat cheese, but when we tested it, we found that no matter what we did, the extra moisture kept the dough from cooking through. Switching to Brie solved the problem instantly, and the result was so good it became the star of the night. I also learned that cutting the dough before rolling creates those beautiful puffed sections, and starting the bake in a hot oven helps the pastry rise tall before settling into a deep golden crust. Now this wreath is my go-to when I want something effortless but impressive.
Ingredient Notes
All-butter puff pastry for the flakiest texture.
Store-brand puff pastry works fine but may brown faster.
A double-cream Brie melts beautifully.
Camembert or block style cream cheeses also work.
A thick, high-quality fig jam or fig spread.
Apricot, cherry, raspberry, or cranberry jam.
A tiny pinch of dried rosemary or thyme if needed.
You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.
Step By Step Instructions
Prepare the Pastry
Heat the oven to 500°F and line a baking sheet with parchment. Lightly flour your surface and roll the puff pastry into a rectangle.
Add the Filling
Spread fig jam over one long half of the pastry. Add the Brie on top, drizzle with honey, and sprinkle with herbs and a little flaky sea salt.
Create the Cut Strips
On the uncovered side of the pastry, use a pizza cutter to slice even strips, cutting only halfway across. These will form the puffed sections of the wreath.
Roll and Shape the Wreath
Starting from the filled side, roll the pastry into a log with the strips on the outside. Place it seam-side down. Bring the ends together to form a ring and pinch to seal. Arrange the strips so they fan outward.
Add Vent Slits and Egg Wash
Cut small diagonal slits only in the gaps between the dough sections, not into the sections themselves. Brush the wreath with egg wash and sprinkle with more herbs and flaky salt.
Bake and Finish
Place the wreath in the oven, then immediately lower the temperature to 400°F. Bake until the pastry is deeply golden and crisp. Let it cool slightly, then drizzle with honey and add any optional garnishes.
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Serves 8
- ▢ 1 sheet puff pastry (thawed but still cold)
- ▢ ½ cup fig jam (slightly heaping)
- ▢ 8 oz Brie
- ▢ 1 tablespoon honey (plus more for drizzling)
- ▢ 1 egg (beaten (for egg wash))
- ▢ 2 teaspoons fresh rosemary or thyme (or thyme chopped)
- ▢ Pinch of flaky sea salt (or fleur de sel)
- ▢ Optional garnish: extra herbs (chopped pistachios, or pomegranate seeds)
Preheat the oven to 500°F (260°C). Line a baking sheet with parchment paper.
Lightly flour your work surface and roll the puff pastry into a 10×14-inch rectangle. Spread the fig jam over one half of the pastry (lengthwise). Add the brie on top of the jam, then sprinkle with half the rosemary and a pinch of flaky sea salt.
On the uncovered half of the pastry, use a pizza cutter to slice the dough into 1½–2-inch strips, cutting from the outside edge only halfway across. These strips will create the puffed sections of the wreath.
Starting from the filled side, roll the pastry into a snug log, keeping the cut strips on the outside edge. Turn the log seam-side down.
Bring the ends of the log together to form a ring and pinch to seal. Adjust the cut strips so they fan out evenly around the wreath.
Once the wreath is shaped, you’ll see evenly spaced, thicker dough pieces all the way around. Cut small diagonal slits in the narrow gaps between those thicker pieces, placing each slit in the small flat space between two dough slices. Do not cut into the slices themselves; the slits should sit only in the gaps so steam can escape evenly as it bakes.
Brush the entire wreath with beaten egg. Sprinkle with the remaining rosemary and a pinch of flaky sea salt.
Place the wreath in the oven and immediately reduce the temperature to 400°F (200°C). Bake for 20–25 minutes, or until the pastry is fully puffed, deep golden, and crisp.
Let the wreath cool slightly. Transfer carefully to a serving board, drizzle with honey, and finish with optional toppings such as pomegranate seeds, chopped pistachios, or extra herbs.
Erren’s Top Tips
- Keep the puff pastry cold while you work; warm dough won’t puff as high.
- If the Brie has a firm rind, slice it off where needed for smoother melting.
- For the cleanest slices, let the wreath cool 10–15 minutes before serving.
- Want more structure? Freeze the shaped, unbaked wreath for 10 minutes before brushing with egg.
Variations & Add-Ins
- Cranberry Brie Wreath: Use whole-berry cranberry sauce instead of fig jam and add orange zest.
- Savory Jam Swap: Try onion jam or tomato jam for a less-sweet version.
- Nutty Crunch: Add chopped pecans or walnuts inside before rolling.
- Herb + Spice Boost: Add a pinch of cinnamon or cardamom to the jam for a warm twist.
Storage & Freezing
- Store: Keep leftovers in an airtight container in the refrigerator for up to 2 days. Reheat at 350°F until crisp.
- Freeze (Unbaked): Assemble the wreath and freeze on a sheet pan. Once firm, wrap well and freeze up to 1 month. Bake from frozen, adding 5–7 minutes.
- Freeze (Baked): Freeze after cooling; reheat at 350°F until warmed through and crisp.
Calories: 318 | Carbohydrates: 26g | Protein: 9g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.003g | Cholesterol: 49mg | Sodium: 267mg | Potassium: 82mg | Fiber: 1g | Sugar: 9g | Vitamin A: 198IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 1mg
FAQs
Can I use a different jam?
Yes — apricot, cherry, blackberry, and cranberry preserves all work well with Brie.
Can I make this ahead?
Yes. Assemble the wreath, refrigerate it up to 24 hours, then bake just before serving.
Why start at 500°F and reduce the temperature?
A hot blast of heat helps the pastry rise quickly before settling into a crisp, golden crust.
What if my puff pastry cracks while rolling?
Just pinch the dough together — puff pastry is forgiving once baked.
English (US) · 