Baked Brie in Puff Pastry with Honey, Fig, and Prosciutto

Ingredients

1 (8-12 oz) wheel of brie cheese

1-2 tbsp honey

1-2 tbsp fig preserves

Black pepper, to taste

1 tbsp fresh thyme leaves

1 sheet frozen puff pastry, thawed

4-8 slices thin prosciutto

1 egg, beaten

Coarse sugar, for sprinkling

Instructions

Preheat your oven to 425°F (220°C).

Lay the thawed puff pastry flat on a parchment-lined baking sheet. Place the wheel of brie in the center of the pastry. Use a knife to score the top of the brie in a crosshatch pattern.

Spread the fig preserves over the top of the brie, then drizzle with honey. Sprinkle fresh thyme leaves and a pinch of black pepper over the top.

Wrap the slices of prosciutto around the brie. Fold the corners of the puff pastry up and over the brie, covering it completely. Press to seal.

Brush the puff pastry with the beaten egg, making sure to coat it evenly. Lightly sprinkle the top with coarse sugar for a subtle sweetness and crunch.