Fig and Brie Puffs
by shereen
i have been making these for quite sometime now. When they were first created, it was a collaborative effort from me and my boss, Ronda. We never ended up using this recipe for publication but I continue to make them for my family and friends, when I entertain. They’re so good and so easy to make – it’s the perfect stress-free Gourmet Appetizer.
now, I have my girlfriend Jeannette hooked on them too. She made them for her friends – they loved them and that’s when she asked me to publish the recipe. So.. here it is! I hope you enjoy! {P.S. Picky Pants loves em too!}
{Tip: I’ve also substituted the fig jam for sicilian blood orange preserves, it lends a sweet, bitter-note – it’s another great option!}
Fig and Brie Puffs
recipe by shereen pavlides
www.Tweet-N-Eats.com
Ingredients:
all purpose flour
1 (17.3 ounce package) puff pastry sheets (2 sheets) – thawed
1 pound brie cheese – rind removed, cut into 24 cubes
1/2 cup fig jam – divided
1 teaspoon sliced chives – divided
Directions:
heat oven to 400 degrees F.
sprinkle a dusting of flour across your work surface. Unfold the pastry sheet, working one sheet at a time. Cut the pastry sheet along the 2 folded lines, lengthwise – using a pizza cutter. Then cut pastry in half, crosswise. Next – cut each crosswise-half in half again, crosswise. Making 12 (about 2 x 3-inch) squarish rectangles. {Note: see photo above}
place each square into half of a non-stick, 24 mini-muffin pan cups. Press down gently into the center of each pastry square. Repeat second sheet. {Keep pastry cold, as you work}
divide brie cubes among each pastry cup. Bake until golden and puffed, 15 – 18 minutes.
remove and dollop 1 teaspoon jam on top of each. Divide and garnish with chives.
prep: 15 minutes (not including pastry thaw time)
bake: 18 minutes
makes: 24
serves: 12
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