This easy Puff Pastry Brie and Fig Jam appetizer is perfect for quick gatherings or elegant entertaining. Creamy Brie and sweet fig jam nestle inside crispy golden pastry cups topped with crunchy pecans. Feel free to swap fig jam for your favorite flavor—each bite is hot, melty, and deliciously irresistible!
Ingredients Needed
- 2 sheets frozen puff pastry, thawed overnight in refrigerator
- 6 oz (170g) Brie cheese
- 1 cup (320g) fig jam (or your favorite flavor)
- ⅔ cup (80g) coarsely chopped pecans
For Garnish
- 24 small sprigs fresh rosemary (about 1 inch/2.5 cm each)
How To Make Puff Pastry Brie And Fig Jam
- Preheat: Oven to 375°F (190°C). Spray 24 mini muffin cups lightly with nonstick cooking spray.
- Prepare Brie: Gently scrape off Brie rind, then cut cheese into 24 small cubes. Set aside.
- Roll Pastry: Unfold puff pastry onto a lightly floured surface. Gently roll to remove creases if needed.
- Cut Pastry: Slice pastry into 24 squares, about 1½ inches (4 cm) each. Check the first square by pressing it into a muffin cup to ensure proper fit, adjusting as needed.
- Fill Muffin Tin: Press pastry squares into muffin wells. Place one Brie cube into each pastry shell. Top with about 1 teaspoon of fig jam and sprinkle chopped pecans on top.
- Chill: Refrigerate filled muffin tins for 30 minutes to firm pastry and reduce shrinking while baking.
- Bake: Bake for 17–19 minutes, or until pastry is puffed and golden brown.
- Cool & Garnish: Let bites cool in pan for 10 minutes. Remove carefully using a teaspoon, garnish each bite with a rosemary sprig, and serve warm.
Recipe Tips
- Chill Pastry: Don’t skip chilling the filled muffin tin before baking. This step stops the pastry from shrinking and keeps the bites crispy.
- Check Pastry Size: Always test your first pastry square in the muffin tin. Adjust if needed to ensure perfect fit and easy removal after baking.
- Brie Temperature: Use cold Brie straight from the fridge. Cold Brie melts slowly, preventing overflow and mess during baking.
- Jam Control: Stick to about one teaspoon of jam per pastry. Too much jam will bubble out, making bites harder to remove and messy.
- Cool Before Removing: Wait 10 minutes after baking before lifting bites from the tin. They’ll hold their shape better and be easier to serve.
How To Store And Reheat Leftovers?
- Refrigerate: Let leftover Puff Pastry Brie and Fig Jam cool to room temperature. Place them in an airtight container and refrigerate for up to 2 days.
- Freeze: After cooling completely, freeze bites in a single layer until solid, then transfer to a freezer-safe container. Store for up to 1 month. Thaw in the fridge overnight before reheating
- Reheat: Preheat oven to 350°F (180°C). Place bites on a baking sheet and heat for about 5 minutes until warm and crispy.
Nutrition Facts
Serving Size: 1 of 24 servings (1 bite)
- Calories: 145
- Total Fat: 8.7g
- Saturated Fat: 2. g
- Cholesterol: 7mg
- Sodium: 85mg
- Potassium: 46mg
- Total Carbohydrate: 15.0g
- Dietary Fiber: 0.7g
- Sugars: 8.4g
- Protein: 2.6g
Try More Puff Pastry Appetizers:
Puff Pastry Brie And Fig Jam
Description
This easy Puff Pastry Brie and Fig Jam appetizer is perfect for quick gatherings or elegant entertaining. Creamy Brie and sweet fig jam nestle inside crispy golden pastry cups topped with crunchy pecans. Feel free to swap fig jam for your favorite flavor—each bite is hot, melty, and deliciously irresistible!
Ingredients
For Garnish
Instructions
- Preheat: Oven to 375°F (190°C). Spray 24 mini muffin cups lightly with nonstick cooking spray.
- Prepare Brie: Gently scrape off Brie rind, then cut cheese into 24 small cubes. Set aside.
- Roll Pastry: Unfold puff pastry onto a lightly floured surface. Gently roll to remove creases if needed.
- Cut Pastry: Slice pastry into 24 squares, about 1½ inches (4 cm) each. Check the first square by pressing it into a muffin cup to ensure proper fit, adjusting as needed.
- Fill Muffin Tin: Press pastry squares into muffin wells. Place one Brie cube into each pastry shell. Top with about 1 teaspoon of fig jam and sprinkle chopped pecans on top.
- Chill: Refrigerate filled muffin tins for 30 minutes to firm pastry and reduce shrinking while baking.
- Bake: Bake for 17–19 minutes, or until pastry is puffed and golden brown.
- Cool & Garnish: Let bites cool in pan for 10 minutes. Remove carefully using a teaspoon, garnish each bite with a rosemary sprig, and serve warm.
Notes
- Chill Pastry: Don’t skip chilling the filled muffin tin before baking. This step stops the pastry from shrinking and keeps the bites crispy.
- Check Pastry Size: Always test your first pastry square in the muffin tin. Adjust if needed to ensure perfect fit and easy removal after baking.
- Brie Temperature: Use cold Brie straight from the fridge. Cold Brie melts slowly, preventing overflow and mess during baking.
- Jam Control: Stick to about one teaspoon of jam per pastry. Too much jam will bubble out, making bites harder to remove and messy.
- Cool Before Removing: Wait 10 minutes after baking before lifting bites from the tin. They’ll hold their shape better and be easier to serve.
Puff Pastry Brie And Fig Jam