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Author Notes: These Fig, Prosciutto & Brie Puffs are ridiculously easy to make yet look like you spent all day in the kitchen. The secret is I use frozen store-bought phyllo dough and a wonderful fig paste. The hardest thing to do is waiting for them to cool down so you can sink your teeth into them. —Cupcakes Cocktails & Kids
Serves: 15-20 people
packet Of Frozen Phyllo Dough
pound Thinly Sliced Prosciutto
French Brie Cheese Wedge
cup Cooked Sweet Onions
Container of your favorite Fig Fruit Paste or Jam
tablespoons Of Melted Butter
- reheat your oven to 350 degrees. Cook your onions in butter just till their translucent – drain them on a paper towel. Cut your phyllo dough into 2×2 inch squares (approximately). Cut your fruit paste, prosciutto and brie in about 1 inch sizes.
- Stack your brie and fruit paste and layer of onion mixture, wrap the prosciutto around to create a ‘bag’ to hold the ingredients, then place your mixture in the middle of your phyllo dough (make sure you have 2-3 sheets layered).
- You can simply fold them or if you’d like to create the ‘purse like’ shapes I did simply pinch the extra dough at the top. Make sure all the seams are covered with dough they don’t have to be perfect more than likely some fig will spill through. Brush your puffs with your melted butter. Bakes for about 10 minutes or until golden.
- This recipe was entered in the contest for Your Best Hors d'Oeuvre