Brie En Croute With Fig And Thyme Preserve Recipe

How to make it

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• FOR THE SIMPLE PUFF PASTRY:
• Cut the butter into 1/4 inch pieces. Place 1 1/3 cups of the flour and the 1/2 tsp salt in a food processor. Add 1 stick of the cut up butter, pulsing until combined. Add the remaining stick of cut up butter and 1/3 cup of flour to the food processor, tossing the butter pieces until the butter is coated with flour. Pulse 3-4 times to just combine (you want to see specks of butter there still). Add about 1/3 cup ice water and pulse until the dough just forms a ball. If you need to add more water, do so.
• Dust a work surface with flour and roll out to form a 10x14 inch rectangle. Fold into thirds, creating a 3x14 inch rectangle. Fold into thirds again, this time forming a 3x4 inch rectangle. Wrap in plastic wrap and refrigerate at least an hour (dough may be refrigerated up to 2 days or frozen for up to 1 month).
• Preheat oven to 400 degrees F. Mix egg and water.
• Unfold pastry sheet on lightly floured surface. Roll out into 14 inch square. Cut off corners to make a circle. Spread preserves to within 1 inch of pastry edge. Sprinkle thyme over preserves. Top with cheese (I remove excess rind from the top so the cheese had direct contact with the preserves). Brush edge of circle with egg mixture. Fold two opposite sides over cheese. Trim remaining two sides to 2 inch from edge of cheese. Fold these two sides onto the round. Press edges to seal. Place seam-side down on baking sheet. Decorate top with pastry scraps if desired. Brush with egg mixture.
• Repeat with second wheel of brie.
• Bake 25 minutes or until golden and puffed. Let stand 30 minutes.
• Serve with artisan flatbreads and colorful seasonal fruits.