Sunday, December 11, 2016

I LOVE figs. I LOVE caramelized onions just as much. Both flavors remind me of cold weather so much...add walnuts or pecans into the mix, and it's perfection. That's kind of how I came up with this recipe. I found that figs were only available in my grocery store for a short period of time, but I'm so obsessed, I wanted them to last as long as possible. I picked up some fig butter, and for a while- was putting it on everything. When the day came I felt like making a baked brie wrapped in puff pastry, it was the obvious choice, and paired with the other cold-weather ingredients-magic. Make it. Eat it. Trust. 

1/2 Cup chopped Walnuts or Pecans
3 Tbsp fig jam or fig butter 
1 round of brie or about .65 oz cubed
2 Tbsp butter
1 yellow onion
1 sheet frozen puff pastry
1 egg for egg wash

 First, slice your onions into thin pieces, and saute in 1 tbsp butter over medium heat. Once they have started to brown, add 1 more tbsp of butter and continue to saute until the onions are a deep caramel color and are completely caramelized and soft.
 Usually, I would use a round brie, but this time I bought a wedge instead. If so, just chop the brie into cubes. Thaw the puff pastry according to package directions and place on a sheet pan with wax paper underneath. Arrange cubed brie in the center of the pastry in a circle shape (if you have the round brie, just set it in the center).
 Heat fig butter in microwave for about 10-15 seconds so it is easier to spread/pour. Pour evenly over the brie.
 Put all caramelized onions on top of brie and fig butter.
 Top with chopped nuts, being careful not to spill off of the brie and onto the puff pastry. The nuts can be sharp and cause the puff pastry to rip when gathering up the edges and sealing. Pull up the 4 corners to the center, and then the remaining corners as well.

 Beat one egg and brush onto puff pastry.
 Add a tiny slit with a sharp knife to the top of the pastry before baking to allow steam to release. Place in a preheated 375 degree oven for 40 minutes or until golden brown. Serve warm with crackers.

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