Have you ever seen an adult man lick a plate at a party? Or a Keto diet devotee throw in the towel at the passing of an hors d’oeuvre? This warm, sweet & savory cheese starter is that good. As my December go-to appetizer, it never disappoints and is easy to prepare.

Prep the nuts in advance and serve with simple crackers. Make sure you leave time to defrost the puff pastry!

Ingredients:

• 1 Frozen Puff Pastry Sheet
• 8 ounce Brie Cheese Wheel
• 6 tbsp+ Fig Jam, such as Divina
• 1 Egg White
• Candied Walnuts, below

Candied Walnuts Ingredients:

• 1 cup Walnuts, chopped
• 3 tbsp White Granulated Sugar
• 2 tbsp Butter
• 1/2 tsp Cinnamon
• 1/4 tsp Salt
• Pinch of Nutmeg
• 1 tsp Vanilla Extract

Preheat the oven to 425 degrees.

For the candied walnuts, preheat the oven to 350. Line a baking sheet with parchment paper and roast the walnuts for 5-8 minutes, until they start to brown and release a nutty smell. Next, heat the butter in a skillet over medium heat until melted. Turn down the heat slightly and add the sugar, mixing well so that the sugar melts into the butter. Add the walnuts, cinnamon, salt, vanilla and nutmeg, mixing well. Cook for a couple more minutes, stirring frequently to prevent the walnuts from sticking together. Once all the nuts are covered with the melted butter and sugar, remove from the skillet and spread onto the parchment paper lined baking sheet and let cool.

Line another baking sheet with parchment paper, and then place the defrosted dough on the paper. You could also use an oven-safe baking serving dish, but spread butter on the bottom so that the pastry doesn’t stick to the dish. Next, spread some of the fig jam in the middle of the puff pastry and then place the brie wheel on the jam. With a knife, scrape off most of the rind on the top of the brie. Spread more of the fig jam on top of the brie, and then fold the puff pastry corners over the brie, gently pressing the corners together. Brush the top of the pastry with the egg wash – this ensures a golden crust! Bake for 25 minutes until the pastry turns to a deep golden brown and the cheese starts to melt. Remove from the oven and let cool for a few minutes. Top with candied walnuts and serve with crackers.

Optional to decorate with fresh fig slices, rosemary sprigs, or even drizzle with a bit of honey.

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