At dessert time, some people have a sweet tooth and others go for a cheese plate. This Brie en croute appeals to both sensibilities or make it for a sweet appetizer. You can also add it as an unexpected addition to a cheeseboard. Blue Ribbon Orchard Choice or Sun-Maid California Mission Dried Figs pair magically in this baked Brie en croute recipe with semisweet chocolate. Encased inside the pastry, slice into Marin French Cheese’s Petite Breakfast wheel, perfectly portioned to go inside croissant dough. We used the packaged croissant dough from Immaculate Baking Company, but use whatever packaged croissant dough is available, just make sure to follow the manufacturer’s oven temperature and cooking time on the packaging.
Chocolate Brie en Croute with Dried Figs
- 3/4 cup (4.5-ounces) stemmed, minced Blue Ribbon Orchard Choice or Sun-Maid California Figs
- 1/2 cup water
- 2 teaspoons honey
- 1/4 teaspoon Rodelle pure vanilla extract
- 2 ounces chopped semisweet chocolate, divided
- 1 tube croissant dough
- 1 Marin French Petite Breakfast Brie wheel
Preheat the oven to 375°F. Line a baking sheet with parchment paper.
Cook the figs, water, honey, and vanilla in a saucepan over medium heat, stirring occasionally, until all the liquid has cooked off, about 8 minutes. Cool for 5 minutes. Stir half of the chocolate into the figs.
Meanwhile, arrange the triangles of croissant dough on the parchment-lined baking sheet into the shape of a star or flower, pressing down to adhere the wide ends to each other, fanning out the long skinny sides like a flower. There will be an empty space in the middle, so fill it with dough, pressing down to adhere it.
Spread 3/4 of the chocolate fig mixture into the middle and ¼ of the way up each "petal" of dough. It will resemble the middle of a sunflower. Set the Brie wheel into the middle. Spread the remaining chocolate fig mixture on top of the Brie. Sprinkle the remaining chocolate on top of the Brie—it’s okay if chocolate falls along the bottom of the Brie wheel. Fold up the petals of the dough into the middle, pressing the tips into one another well, at the top.
Bake until golden brown, about 17-19 minutes. Transfer to a cheeseboard outfitted with fruit, nuts, and crackers.
Recipe & photo by Annelies Zijderveld