Mini Fig & Brie Bites
Flaky puff pastry bundles filled with creamy brie and sweet fig jam, baked golden in 15 minutes. An easy, elegant holiday appetizer that makes 16 bites.
Ingredients
- 1 sheet frozen puff pastry thawed but still cold (about half of a 17.3-oz box)
- 4 oz brie cheese cut into 16 half-inch cubes; rind on is fine
- 3 tablespoons fig jam or preserves plus extra for serving
- 2 sprigs fresh rosemary leaves picked, for garnish (optional)
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Unfold the thawed puff pastry on a lightly floured surface and roll it gently into a rough 9-inch square to smooth the creases. Cut it into 16 squares, about 2¼ inches each.
- Set one cube of brie in the center of each pastry square.
- Top each cube of brie with about ½ teaspoon of fig jam.
- Fold the four corners of each square up over the filling and pinch the seams together to seal it into a little bundle.
- Arrange the bundles on the lined baking sheet about 1 inch apart. Bake for 12–15 minutes, until puffed and golden brown.
- Let the bites cool on the pan for 5 minutes so the brie sets slightly.
- Garnish each bite with a few rosemary leaves and serve warm, with extra fig jam on the side for dipping.
Notes
Make ahead: Assemble the bundles up to 12 hours ahead, cover and refrigerate, then bake straight from the fridge, adding 1–2 minutes. Baked bites keep 2 days in the fridge; reheat at 350°F for 5–7 minutes.
Keep the pastry cold: Thawed but cold pastry puffs best. If it gets soft and sticky while you work, chill the tray for 10 minutes before baking.
Swap the jam: Apricot, cranberry, raspberry or blackberry preserves all work in place of fig.
Nutrition per serving (estimated): 119 kcal · 7.9g fat (2.7g saturated) · 9.6g carbohydrates · 0.3g fiber · 2g sugar · 2.6g protein · 84mg sodium · 7mg cholesterol. Calculated from the ingredients listed, per bite; treat as an estimate.
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