Description
Delicious bite-sized puff pastry cups filled with brie cheese, fig jam, and toasted pecans.
Ingredients
Scale
- 1 sheet puff pastry
- 6 oz brie cheese (cut into 24 small pieces)
- 1/3 cup fig jam
- 1/3 cup pecans (toasted and roughly chopped)
- 1 tablespoon fresh thyme leaves (optional)
- 2 tablespoons honey (for drizzling (optional))
- Flaky sea salt (for finishing (optional))
Instructions
- Toast the pecans. In a dry skillet over medium heat, toast pecans for 3-4 minutes, stirring frequently, until fragrant and lightly golden. Let cool, then roughly chop. Set aside.
- Preheat oven to 375°F. Lightly grease a 24-cup mini muffin tin with cooking spray or butter.
- Prepare the puff pastry. Unroll the puff pastry sheet on a lightly floured surface. Gently roll it with a rolling pin then using a pizza cutter, slice into 24 squares.
- Form the cups. Press each pastry square into a mini muffin cup, letting the edges come up slightly above the rim.
- Assemble. Place a small piece of brie in each cup. Top with about 1/2 teaspoon of fig jam, then sprinkle with chopped toasted pecans. If using, add a pinch of fresh thyme.
- Bake for 16-17 minutes, until the puff pastry is golden brown and the cheese is melted and bubbly.
- Finish and serve. Let cool in the tin for 3-5 minutes before carefully removing. If desired, drizzle with honey and sprinkle with flaky sea salt. Serve warm.
Notes
- This recipe is great for parties and can be easily doubled.
- Feel free to experiment with other cheese or jam combinations.
- Prep Time: 20 minutes
- Cook Time: 17 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 5g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg