Weāve been celebrating the 12 Days of Brie over on Instagram, and ending with this stunner. Recipe by Aberdeen Gielow
Egg wash (1 egg yolk whisked together with 1 tablespoon water)
Fresh sliced figs, pomegranate seeds, candied walnuts, fresh thyme for garnish
3 tablespoons white sugar
1 tablespoon unsalted butter, melted
Preheat the oven to 425ĖF.
For the walnuts: Heat a skillet over medium heat. Melt butter and add walnuts, cinnamon, sugar and nutmeg. Cook for 5 minutes stirring frequently to avoid the walnuts sticking together. Remove them to piece of parchment paper and let cool.
Place brie wheel in the center of the sheet of parchment paper. Scrape off a little of the rind on the top of the brie. Spread fig jam on top and fold the corners of the pastry over the brie.
Bake for 25 minutes until deep golden brown. Remove from oven and let cool 2-3 minutes.
Top with pomegranate seeds, fresh fig slices, thyme, candied walnuts, and a drizzle of honey. Serve with your favorite baguette or crackers and enjoy!