Baking Instructions

• Preheat the oven to 375°F and oil or spray a 24-cup mini muffin tin.
• Cut the brie into 24 small pieces. Chill in the refrigerator until ready to use.
• Spread the puff pastry on a lightly floured surface. Dust the top with flour and roll out into a large 11x13-inch rectangle. Cut the pastry into 24 small rectangles or squares by cutting it crosswise into 6 equal pastry strips, then cutting it lengthwise into 4.
• Gently separate the small puff pastry rectangles and press each one into a well in the mini muffin tin, gently pressing the sides together if necessary to form a small pastry cup.
• Sprinkle the rosemary at the bottom of the pastry cups, then fill each with a piece of the brie. Bake for 18 to 22 minutes, or until the cheese is melted and the pastry is golden brown and crisp.
• Remove from the oven and allow to cool for 2 minutes, then top with the fig spread, adding about ½ teaspoon to each brie bite. Sprinkle with the pecans and garnish with rosemary leaves.
• Transfer to a serving plate and serve.