When we were kids we lived in a plantation house in the little town of Paia on Maui. The plantation homes are now fields of sugar cane and the town is now a trendy strip of restaurants and boutiques that smell of patchouli. Our plantation property was awesome for kids. There was a tool shed where our grandfather did his woodwork, and where he crafted kid-sized furniture for us. There was a shady sitting area under mango trees, coops filled with the cutest furry bunnies, and a fence that was lined with fragrant orchids.
One of my favorite spots was under a huge fig tree. Our grandfather built a wooden circular seat that surrounded the trunk of the tree. Since we were little, we could stand on the seat and pluck off figs and eat them. We also made many mud pies under that tree. Some of them even had chopped figs in them. Thinking back on those times was the inspiration for these quick and easy, flaky appies.
Once your puff pastry dough is thawed, this recipe takes less than 30 minutes to make. Puff pastry always makes everything feel more elegant. This is a perfect balance of sweet from the fig jam and savory from the creamy Brie. You'll love biting into the crispy, flaky crunch of the puff pastry with the warm center of melted cheese!
That's Lani sneaking into the picture. She was hoping for a bite!
6 oz. Brie cheese
1/2 cup fig jam
1 sheet frozen puff pastry
1 egg, beaten
Thaw 1 sheet of puff pastry as directed on the package. Using a rolling pin, smooth out the pastry to 1/8" thickness. Cut into 12 squares. Spread a teaspoon of jam in the middle of each square. Place a 3/4" cube of Brie cheese on the jam. Gather edges of the pastry and twist to enclose the jam and cheese. Place on a baking sheet. Brush tops with egg. Bake at 400 degrees for 15 minutes or until golden brown.
Recipe by Gale