This recipe is similar the one I've made recently. But it's based on this recipe.
Instead of putting the puff pastry sheets in the oven with the filling already added, this recipe instructs the baker to pre-bake the puff pastry sheets, resulting in fluffier dough.
Ingredients:
1 puff pastry sheet
frozen figs
2 tbsp honey
1/4 cup water
brie
macademia nuts
blue cheese
pear
pecan nuts
cranberries
Heat figs, honey and water on the stove and let simmer until the liquid
is thick enough to cover the back of a spoon. Remove from heat.
Roll out puff pastry sheet and cut into 12 rectangles. Place rectangles
into muffin pan molds and bake for 12 minutes at 375 F (190 C). When done, remove from the oven and gently press down on the middle of the puff pastry cups. Fill 6 cups brie and top with macademia nuts and fig mass. Fill the other 6 cups with pear pieces, blue cheese, pecan nuts and cranberries. Return to the oven for 5-7 minutes until cheese is melted and puff pastry is golden brown.
