Blue Cheese & Fig Appetizers


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
1 star 2 star 3 star 4 star 5 star
4 30



  • 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


  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.


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


Puff Pastry fillings should be at room temperature. If they’re hot, they can begin to melt the pastry layers, which will affect the pastry’s ability to rise and puff.

How to tell if Puff Pastry is done baking? Take a sharp knife and nick off a teensy piece to test for crispness and flakiness.

Use a long, heavy rolling pin to roll out your Puff Pastry dough: it helps create a pastry that’s even all over and you won’t have to press down too hard to roll it out.

You can bake Puff Pastry on a baking sheet lined with parchment paper. For a more even rise, place a sheet of parchment paper on top of your pastry as well.

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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:
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."

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?"

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