Mini Puff Pastry Brie Bites with Fig Jam and Candied Rosemary Pecans
Mini Puff Pastry Brie Bites with Fig Jam and Candied Rosemary Pecans
These mini brie bites are the perfect hors d’oeuvres to share at your next book club or dinner party. This recipe from Archery Summit requires just 10 minutes of prep and pairs well with Dundee Hills Chardonnay.
Original Recipe: Archery Summit website
INGREDIENTS
- 2 cups pecan halves
- 1 tablespoon salted butter, melted
- 2 teaspoons chopped rosemary leaves + more for garnish
- 1/4 cup maple syrup
- 1/2 teaspoon ground chili pepper
- Sea salt flakes
- 1 package frozen puff pastry
- Canola oil
- 5 ounces firm, chilled, brie, rind removed, cut into 9 chunks
- For serving: fig jam + sprigs of rosemary for garnish
PREPARATION
- Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
- In a mixing bowl toss pecans, melted butter, rosemary, and maple syrup, cayenne pepper, and pinch of sea salt flakes. Pour mixture onto lined baking sheet and bake for 10 minutes. Set aside.
- Turn oven to 400 degrees. Remove puff pastry from your freezer and thaw as per the manufacturer’s directions. Brush or spray a muffin tin with canola oil.
- Unfold one sheet of softened puff pastry and cut into 9 squares. Tuck each square into an opening in the muffin tin. Place a piece of brie into the middle of each square. Bake for 20 minutes or until the pastry is golden and the cheese is gooey.
- Serve puff pastry bites topped with a small scoop of fig jam and a candied pecan.