Getting Figgy With It

This is something that we have all had variations of. Essentially a wheel of Brie baked en croute. The most popular being with apricot preserves. I first had this starter wrapped in phyllo.I have even seen some take shortcuts and use refrigerated crescent dough. I decided to make my own pie crust and top off the Brie with some lovely fig preserves . Certain Someone and I devoured this prior to our dinner which was nicely roasting.He commented he didn’t need a entree .
Brie with Fig Preserves Wrapped in Pastry
Pie Crust
2 1/4 cups all purpose flour
3/4 teaspoon of salt
1/2 cup Manteca (lard , don’t frown it makes all the difference. Usually found in Baking aisles or Latin food sections.)well chilled.
2 tablespoons of butter
4 tablespoons of apple cider vinegar mixed with 2 tablespoons water. Ice cold.

Also need 1 egg and heavy cream for egg wash.

1 wheel of Brie
Fig Preserves

Mix flour and salt in bowl.Cut in Manteca and butter into flour mixture until it resembles crumbs. Gradually add water/ vinegar mix . Mix until dough holds together. Divide into 2 balls and chill. Other ball can be frozen for later use depending on size of Brie.

Roll out between sheets of wax paper. Place Brie on top of crust. Top with Fig preserves liberally. Wrap crust up and around the cheese. Brush with egg wash.Bake at 350 degrees for approx 20-30 min or until crust is golden. You want the brie to be melted . Serve with crackers.

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One thought on “Getting Figgy With It

  1. Barbara @ VinoLuciStyle

    I love this appetizer…almost any combination of brie, jam and pastry. I use a blackberry serrano jam; sweet and heat…my favorite combo. I admit I’ve bought puff pasty but wondered why a pie crust wouldn’t work. Seems it will…thanks!

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