With 30 minutes and this recipe from Grandma, you can make this flaky and gooey appetizer – a tried-and-true crowd pleaser! (These photos may not do them justice, but pictured ceramic plates are from Cornelia's Home Market and flowers are from Four Seasons on Grand.)

Of the things my family associates with me – colorful language, a love for eyeliner, taste for iced coffee, etc. – a knack for cooking is certainly not among them. For better or worse, I'm nearly as content with some chips and salsa as I am with a proper meal, but I'm getting to the age (arguably, I've long been the age) where a lack of cooking skills is just embarrassing.

A few months ago, my boyfriend's grandma, Melissa, started showing me simple recipes and approaches to home cooking. “Baby steps,” we say, while wearing our aprons in her well-loved kitchen.

There are few better people to learn the ropes from; a true hostess, Melissa has collected enough table linens, napkin sets and salt-and-pepper shakers to create a different tablescape for nearly any occasion, complete with a home-cooked meal – the recipes of which are likely tucked inside her multi-tabbed recipe binder.

That's all to say, if I can pull off this recipe, anyone can. With its flaky pastry exterior and gooey sweetness – not quite a dip, not quite a fork-and-knife dish – it's a crowd-pleasing appetizer perfect for the holiday season. Don't just take my word for it... take Grandma's!

Baked Brie Puff Pastry with Fig Jam

Ingredients:

Serves 4-6

• 1 large egg
• 2 tbsp. water
• 1 sheet frozen puff pastry, thawed
• 8 oz. brie
• 1/4 cup fig jam
• 1 tbsp. honey
• Garnishes: Honey, chopped walnuts or nuts of choice

For any hesitant cooks, words of encouragement from Grandma:

“Don't let this recipe intimidate you. It might look complicated, but just remember if you make a mistake, pinch the dough or squeeze something in where it needs to be. It'll be beautiful.”

Directions:

Prep time: ~5 minutes • Cook time: ~25 minutes 

First, preheat your oven to 350º F. Make an egg wash by whisking together one egg and two tablespoons of water in a small bowl, then set aside.

Next, roll out your thawed puff pastry sheet to create a roughly 11-inch square. Place that pastry sheet in the center of a parchment paper lined (or flour coated) sheet pan. Put your brie on top, in the center. 

Spread the fig jam (or your jam of choice; I bet the Huber Family brand's strawberry rhubarb jam would be delicious for this!) on top of the brie. Drizzle honey over it. Top it all with chopped walnuts (if you are allergic to or don't care for nuts, skipping this step is just fine). 

Fold the right side of the pastry sheet over the brie. Lightly brush that center edge with egg wash, then fold the left side of the pastry sheet so it overlaps about half an inch. Press down along that entire edge to seal it closed.

Then, use a pizza cutter or knife to cut away any excess pastry dough, leaving at least one inch around the brie wheel. Use your fingers or a fork to crimp those edges closed.

Once the brie wheel is sealed and excess dough is cut away, brush egg wash over the entire outside of the pastry.

Pop it into the oven – now fully heated to 350º – for 20-25 minutes, or until the pastry is golden and puffed. Then, remove it from the oven and let cool for 10 minutes. 

Once cooled, drizzle with extra honey and then cut to serve. Enjoy with your choice of fruit, more nuts, and/or crackers!