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  • 1 box Pepperidge Farm Puff Pastry, 2 sheets (defrosted)
  • 1/2 cup sliced almonds, toasted
  • 1 tbsp butter
  • 1/2 cup fig jam
  • 1 - 500 g round Brie Cheese, cut into 3/4" cubes
  • 1 large egg + 1 tsp water, for egg wash


  • Lightly coat a mini muffin pan with nonstick spray.  Preheat the oven to 375F.
  • To toast the almonds, place them in a small frying pan with the butter over medium heat, stirring frequently, until they are lightly toasted.  Once browned, set aside on a paper towel lined plate.
  • Cut each sheet of puff pastry into 12 squares for a total of 24 squares.
  • Fit the squares of puff pastry into each muffin spot, let the access puff pastry drape over the sides of the pan.
  • Place the cube of cheese into each muffin spot, top with 1/2 tsp of jam and a pinch of almonds.
  • Next, pinch together the corners of the excess puff pastry to close each puff of cheese.  
  • Lightly coat with the egg wash and bake for approximately 20 minutes, until the tops are golden brown.
  • Don't worry!  These will probably (definitely) look messy in the pan!  The cheese will most likely ooze out a bit, that's ok.  Allow the Brie Bites to set for about 10 minutes, then using a knife, free up the edges of each puff and carefully remove from the pan with a fork.