Brie cheese with fig compote baked in puff pastry

Ingredients:

• 1 circle of brie cheese weighing 200-220 g.
• 0.5 cup dried figs, ends trimmed, chopped
• 2 wide strips orange zest (removed with a vegetable peeler)
• 2 sprigs of thyme
• 3 tbsp. brandy
• 2 tablespoons of sugar
• 2 tablespoons balsamic vinegar
• 1 piece chilled pie dough (half a 400g package)
• Flour for dusting
• 1 large egg, lightly beaten

Preparation:

1. In a small saucepan, combine the figs, orange zest, thyme, brandy, sugar, vinegar, a few grinds of black pepper, and 1/4 cup water. Bring to a boil, then reduce heat and simmer until the liquid thickens and the figs are tender, 15-20 minutes. Transfer to a small bowl, discard the zest and thyme, and let cool, about 20 minutes. Transfer the mixture to a food processor and puree until almost smooth.
2. Preheat oven to 190°C (375°F). Turn the dough out onto a lightly floured work surface. Roll out the outer 5 cm of dough so that the edge is slightly thinner than the rest of the dough. Place the cheese in the center of the dough and top with the figs. Trim about 2.5 cm from the outer edge of the dough. Lift the dough over the cheese, folding and pleating it to completely cover the cheese. Pinch the top of the dough and seal.
3. Transfer the wrapped cheese to a parchment-lined baking sheet. Brush the dough with beaten egg and bake until golden brown, 30-35 minutes. Cool for 10 minutes, then transfer to a cutting board and slice. Serve warm or at room temperature.