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Brie and Fig Jam Puff Pastry Cups are the kind of elegant yet effortless appetizer that feel right at home during the super busy holiday season. Flaky puff pastry bakes up golden brown, then gets filled with creamy brie cheese, sweet fig jam, and crunchy toasted pecans for the perfect balance of flavors and textures.
They come together quickly using a mini muffin tin, require just a handful of simple ingredients, and look impressive enough for New Year’s Eve, dinner parties, or any festive gathering. Best of all, these little cups are easy to prep ahead, making them ideal for stress-free entertaining.
Since you’e here you might also like this baked brie appetizer as well as this margarita flat bread pizza.
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These brie and fig jam puff pastry cups are one of those appetizers I find myself making over and over again, especially every New Year’s Eve. Whether we’re hosting friends or keeping things cozy at home, they always feel festive without being fussy. I love that they look impressive on a platter, but secretly take very little effort, which is exactly the kind of recipe I want when I’m entertaining.
I also make these quite often during Ramadan, especially for gatherings or special nights when I want something a little extra indulgent and savory. After a long day of fasting, having something warm, flaky, and rich like this feels so satisfying, and they pair beautifully with a larger spread. They’re filling without being heavy, and that sweet-savory combo just hits.
It’s one of those recipes that works for celebrations big and small, holidays, parties, or just a night when you want to make something that feels special without spending hours in the kitchen.
Why You’ll Love These Puff Pastry Cups
- They bake up beautifully crisp on the outside and melty in the center
- The sweet-savory combo of brie and fig jam is always a crowd-pleaser
- They’re perfectly portioned, two-bite appetizers
- Great for make-ahead hosting
Ingredients You’ll Need For Brie and Fig Jam Puff Pastry Bites
You only need a few quality ingredients to make these puff pastry cups shine:
- Puff pastry, thawed but still cold
- Brie cheese, cut into small pieces (remove the rind if preferred, I keep it for extra flavor and texture)
- Fig jam for sweetness
- Toasted pecans for crunch
Optional additions like a drizzle of honey or a fresh herb garnish can elevate them even more. A small sprig of rosemary garnish adds a festive touch if you’re serving these for the holidays.
How to Make Brie and Fig Jam Puff Pastry Cups
- Start by preheating your oven and lightly greasing a mini muffin tin. Roll out the puff pastry and cut it into rounds, then gently press each one into the tin to form a cup. Pricking the bottom helps prevent the pastry from puffing too much in the center.
- Add a piece of brie cheese to each cup, followed by a small spoonful of fig jam and a sprinkle of toasted pecans. Bake until the pastry is puffed and golden brown and the cheese is melted and bubbly.
- Let the cups cool briefly before removing them from the tin. Serve warm with a drizzle of honey for the best texture and flavor.
Tips for Best Results
- Don’t overfill the cups, a little jam goes a long way
- Let the puff pastry thaw just until workable, it should still be cool, not room temperature
- Use a sharp cutter to help the pastry rise evenly. I used a pizza cutter!
Make-Ahead & Serving Ideas
These puff pastry cups can be assembled a few hours ahead, stored in the fridge, and baked just before serving, making them perfect for entertaining. Serve them warm as an appetizer or add them to a holiday spread alongside other small bites.
They pair beautifully with sparkling wine, champagne, or a festive cocktail and are guaranteed to disappear fast.
Frequently Asked Questions
You don’t have to. The rind on brie cheese is completely edible and softens as it bakes. That said, if you prefer a super creamy center or you’re cutting very small pieces, you can trim some or all of the rind off. Either way works, this mostly comes down to personal preference.
No, I actually recommend keeping the brie slightly cold. When brie is too close to room temperature, it can melt too quickly in the oven and spill out of the puff pastry. Cutting it straight from the fridge helps it hold its shape as the cups bake.
The key is pressing the pastry firmly into the muffin tin. This encourages the pastry to puff up around the edges instead of ballooning in the middle, giving you a perfect little cup for the filling.
Yes, and this is one of my favorite things about this recipe. You can fully assemble the puff pastry cups a few hours in advance, cover them, and keep them in the fridge. When you’re ready to serve, just bake them fresh so they come out golden brown and flaky.
Absolutely. These freeze really well before baking. Assemble them in the muffin tin, freeze until solid, then transfer to a freezer bag. You can bake them straight from frozen, just add a couple of extra minutes to the bake time.
Fig jam is classic with brie, but it’s not your only option. Raspberry jam, apricot preserves, or even cranberry sauce during the holiday season all work beautifully. You want something slightly sweet that balances the richness of the cheese.
Yes. Walnuts work great, pistachios are delicious if you want something a little different, or you can leave the nuts out entirely if you’re serving someone with allergies. The cups will still be rich and flavorful without them.
If you have leftovers, reheat them in the oven (or air fryer) rather than the microwave. A few minutes in a hot oven will crisp the puff pastry back up, whereas the microwave tends to make it soft.
Definitely. A small drizzle of honey or a light sprinkle of fresh herbs like thyme or rosemary garnish makes these look extra special for entertaining, especially if you’re serving them for New Year’s Eve or another holiday gathering.
These are more of a two-bite situation, rich, flaky, and satisfying without being heavy. They’re perfect as part of a spread with other small bites rather than something people eat just one of.
Brie and Fig Jam Puff Pastry Cups
Ingredients
- 1 sheet puff pastry
- 6 oz brie cheese cut into 24 small pieces (a little over half a round of Brie)
- 1/3 cup fig jam
- 1/3 cup pecans toasted and roughly chopped
- 1 tablespoon fresh thyme leaves optional
- 2 tablespoons honey for drizzling (optional)
- Flaky sea salt for finishing (optional)
Instructions
- Toast the pecans. In a dry skillet over medium heat, toast pecans for 3-4 minutes, stirring frequently, until fragrant and lightly golden. Let cool, then roughly chop. Set aside.1/3 cup pecans
- Preheat oven to 375°F. Lightly grease a 24-cup mini muffin tin with cooking spray or butter.
- Prepare the puff pastry. Unroll the puff pastry sheet on a lightly floured surface. Gently roll it with a rolling pin then using a pizza cutter, slice into 24 squares.1 sheet puff pastry
- Form the cups. Press each pastry square into a mini muffin cup, letting the edges come up slightly above the rim.
- Assemble. Place a small piece of brie in each cup. Top with about 1/2 teaspoon of fig jam, then sprinkle with chopped toasted pecans. If using, add a pinch of fresh thyme.6 oz brie cheese, 1/3 cup fig jam, 1 tablespoon fresh thyme leaves
- Bake for 16-17 minutes, until the puff pastry is golden brown and the cheese is melted and bubbly.
- Finish and serve. Let cool in the tin for 3-5 minutes before carefully removing. If desired, drizzle with honey and sprinkle with flaky sea salt. Serve warm.2 tablespoons honey, Flaky sea salt
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
