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Blue Cheese & Fig Appetizers

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Once the pastry thaws, it takes just about 30 minutes and three ingredients to make these scrumptious appetizers.

  • Thaw: 40 minutes
  • Prep: 5 minutes
  • Bake: 15 minutes
  • Cool: 10 minutes
  • Serves: 36
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4 11

Recipe

Ingredients

  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

  • 1/3 lb. blue cheese, chilled and cut into 36 pieces

  • 1/2 cup fig jam

Directions

  1. Heat the oven to 400°F.

  2. Unfold the pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 14-inch square. Cut into 36 (2 1/4-inch) squares. Press the squares into 36 (1 3/4-inch) mini muffin-pan cups.

  3. Bake for 10 minutes or until the pastries are golden brown.

  4. Place 1 piece blue cheese into each pastry cup and top with about 1/2 teaspoon jam. Bake for 5 minutes or until the filling is hot.  Let the pastries cool in the pan on wire racks for 10 minutes.

Watch a how-to demonstration of this recipe technique.

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Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Tip

The kind of pan you use can affect baking times. A nonstick or dark glazed baking sheet may bake faster, so adjust your time and check pastry while baking.

If your Puff Pastry becomes soft and sticky while working with it, chill it in the fridge for a few minutes. Place in the refrigerator between rollings, too.

Always flip and place the cut side of the Puff Pastry down on the baking sheet.

You can thaw Puff Pastry in the fridge. Separate and place each sheet on a plate, cover with plastic wrap and defrost in the refrigerator for about 4 hours.

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Additional comments & ratings
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Submitted by:
Susan Y.
Date: 1/1/2009

5 star rating

"Wonderful! I used fig preserves and they were a hit on New Year's Eve."

Submitted by:
Erickson B.
Date: 1/8/2009

5 star rating

"It's very good."

Submitted by:
Terry H.
Date: 2/20/2009

5 star rating

"I made the recipe for my annual Christmas Party. Everyone enjoyed, it was a big hit, I will definitely make it again."

Submitted by:
Mary C.
Date: 6/16/2009

4 star rating

"I think I didn't roll them thin enough so they were not like the picture on the internet. Also, they tasted only fair"

Submitted by:
Tracy M.
Date: 12/2/2009

4 star rating

"This looks really good. Does anyone know if the mini-muffin pan is essential?"

Submitted by:
Sandra D.
Date: 12/28/2010

4 star rating

"It's very easy and tasty, but yes you do need the mini nuffin pans. Easy to have the ingredients on hand, and you can substitute any kind of strong cheese."

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