Description
Creamy brie wrapped in simple store-bought crescent roll dough baked into a glorious, melty dip with a jammy center topped with fresh figs.
Ingredients
- 1 (8 ounce) can refrigerated crescent rolls
- 1 (8 ounce) round Brie cheese
- 1–2 tablespoons fig jam
- 2 fresh figs
- 1 large egg
- 1 tablespoon water
- Thyme sprigs, for garnishing
Accompaniments:
- crackers
- marcona almonds
- dried apricots
- Honeycrisp apple, sliced
- Fresh Tiger Figs
Instructions
- Heat oven to 350°F.
- On a cutting board, unroll the crescent dough and firmly press perforations to seal.
- Using a mini cookie cutter, cut 10 leaf or flower shapes out of each end of the crescent dough and then trim the dough ends so that it is even.
- Place the brie cheese on the center of the dough and top with the fig jam.
- Chop the figs so you have about 10 small pieces. Press the fresh fig pieces into fig jam.
- Pull crescent dough over the top of the brie wheel and bunch together, leaving a round opening on top with the figs and fig jam peeking through.
- Transfer the brie to a parchment-lined baking sheet.
- In a small bowl, whisk together the egg and 1 tablespoon water. Brush all over the dough with the egg wash.
- Place mini cut-outs around the opening of crescent dough and brush with egg wash as well.
- Bake for 25 to 30 minutes or until golden brown. Remove the baked brie from the oven and let set for 5 minutes before transferring to a serving board or platter.