Fig, Pecan, And Brie Bites

A new way to make a favorite appetizer.

Fig, Pecan, And Brie Bites
Photo:

Victor Protasio; Food Styling: Ruth Blackburn; Prop Styling: Christine Keely

Active Time:
25 mins
Total Time:
1 hrs 15 mins
Servings:
8

Sometimes it seems like the holidays are sponsored by the makers of Brie and puff pastry. And why not—they’re a perfectly delicious pair. Who doesn’t love creamy, melty cheese cradled in a golden, buttery pastry shell?

Though countless versions of this classic holiday appetizer exist, these Fig, Pecan, and Brie Bites are one of our favorites, thanks to the combination of salty cubes of Brie cheese, crunchy toasted pecans, and sweet fig preserves.

This festive appetizer is a great recipe for busy holiday hosts because it can be made ahead of time. Simply assemble the bites through step 3, and stash them in the refrigerator until just before guests arrive. Then bake them for about 20 minutes and voila! Appetizer perfection in no time!

Just a heads up: This recipe only uses one sheet of puff pastry (they come 2 per box), so check out these other delicious puff pastry recipes for some tasty ideas for using the leftover sheet of pastry.

Serve alongside elegant but easy Snow Day Sangria.

Ingredients

  • 1 (8-oz.) triple-cream Brie cheese round

  • 1 frozen puff pastry sheet (from 1 [17.3-oz.] pkg.), thawed

  • All-purpose flour, for work surface

  • 2/3 cup chopped glazed pecans (from 1 [5-oz.] pkg.)

  • 1 tsp. olive oil

  • 1 tsp. finely chopped fresh rosemary, plus more for garnish

  • 1/2 tsp. kosher salt

  • 1/2 tsp. coarsely ground pepper

  • 1/4 cup fig preserves

Directions

  1. Cut away rounded edges of Brie round to create a square. Cut square lengthwise into 4 even strips, and cut crosswise into 6 even strips. You’ll have 24 even pieces of cheese. Transfer to a plate, and chill until ready to use.

  2. Roll puff pastry sheet into a 10- x 14-inch rectangle on a lightly floured surface. Cut pastry lengthwise into 4 even strips, and cut crosswise into 6 even strips to yield 24 (about 2 1/2-inch) pieces. Press 1 puff pastry piece into each well of 2 (12-cup) miniature muffin trays coated with cooking spray. Place 1 Brie piece in each pastry cup. Chill 30 minutes.

  3. Preheat oven to 400°F. Stir together glazed pecans, oil, rosemary, salt, and pepper in a medium bowl. Remove muffin trays from refrigerator, and divide pecan mixture evenly among pastry cups (1 heaping teaspoon each).

  4. Bake in preheated oven until pastry is puffed and golden and cheese is melted, 15 to 18 minutes. Let cool in muffin trays on wire racks 5 minutes; use an offset spatula to gently remove pastry cups from muffin trays, and transfer to a platter. Top evenly with fig preserves (1/2 teaspoon each). Garnish with additional rosemary, and serve warm or at room temperature.

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