Fig, Pear and Brie Puffs

This recipe will be one of your holiday favorites. So easy and tasty. Make ahead to keep things easy and reheat just before serving.

Prep time:  20 minutes

Cook time: 12 to 15 minutes

1/2 (17.3-oz.) pkg. puff pastry (1 sheet)

1/4 cup Dalmatia Fig Spread

1 ripe Bartlett pear, peeled, cored and chopped

1/3 lb. Brie

Snipped fresh basil

Preheat oven to 400°F. Thaw pastry at room temperature for 30 minutes. Roll pastry out into a 12-inch square and cut into 24 equal squares; press into 24 mini muffin cups, pulling up the corners slightly to make a larger cup.  Place a few pieces of pear in the center of each pastry square. Spoon 1/2 teaspoon of fig spread into each cup. Cut away the curved edge of the Brie and cut into small pieces; place 1 or 2 pieces into each cup with the cheese rind side down, making sure to not overfill.  Bake for 12 to 15 minutes or until very puffed and golden brown. Serve warm garnished with basil. Makes 24 pieces.

Recipe tips:

• Swap out the original Fig Spread for Fig Chili, for an extra kick, or Fig Tangerine for a citrusy kick.

• Too much work? Simply start with mini phyllo cups instead of puff pastry.

• Even easier,  cut a round of brie in half horizontally and fill with a little fig spread and pears. Top with the other piece of brie and finish with more fig spread and pears. Place in a warm oven to soften cheese slightly.