Mini-Brie en Croute

Mini-Brie en Croute - Fig and Prosciutto Bites

What is more French than these mini-Brie en Croute to steal the show. This hors d’oeuvre is always the “hit” of the party. It’s an easy appetizer to make any time of the year, just a little time-consuming. It needs to be cooked at the last minute as it needs to be served hot, which could be a drawback if you want to bring it to a potluck event.
Prep Time 45 mins
Cook Time 20 mins
Total Time 1 hr 5 mins
Course Appetizer
Cuisine French
Servings 9 People


  • 1 Pepperidge Farm Puff Pastry Sheet Frozen
  • 1 Brie cheese Cut in 3/4 inch square
  • 4 Oz Smoked Prosciutto Cut in small bites
  • 1 Jar Divina Fig Spread
  • 2 Oz Dried Rosemary
  • 2 Egg Yokes


  • Bring puff pastry sheet to room temperature.
  • Cut pastry sheet in 9 squares
  • In the center of each square, put one Brie bite
  • Add 1/4 of a tea spoon of Fig spread onto the Brie bite
  • Stack the smoked prosciutto bite on top of the jam
  • Sprinkle a few rosemary string on top of prosciutto. The stacking can be done in any order you desire. It will not change the taste or look of the final product.
  • When each squares are filled, grab the corners of the pastry and pull them together, using your fingers to pinch dough and seal closed. Brushing a small amount of the egg yoke on the pastry before closing will help seal the pastry corners together.
  • Place each mini-Brie a couple inches apart on parchment line baking sheet. Brush each pastry with egg yoke.
  • Bake at 400 degrees for about 20 minutes or until pastry is puffed and golden brown.
  • Enjoy and wait for the Encore...
Keyword Easy Appetizers Recipe

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