Puff Pastry Christmas Wreath with Fig Jam and Brie
A buttery puff pastry wreath filled with warm Brie, sweet fig jam, fragrant herbs, and a touch of honey. Each bite is flaky, gooey, and perfectly balanced with sweet and savory flavors.
Servings 8
Calories 318
Ingredients
- 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
Instructions
- 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.
Notes
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.
Nutrition
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