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12
10 minutes
20 minutes
2 puff pastry sheets
1 jar Fig Spread
8 ounces brie, cut into 24 pieces
½ cup chopped pecans
2 tablespoons fresh rosemary, finely chopped
Preheat oven to 400F. Grease two 12-cup muffin tins.
Cut each puff pastry sheet into 12 rectangles. Press each rectangle into a muffin tin cup.
Fill each with 2 teaspoons Fig Spread and a piece of brie. Top with pecans and rosemary.
Bake for about 20 minutes or until puff pastry is golden brown and cooked through.
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