| Level: | Easy |
| Total: | 1 hr 2 min |
| Prep: | 17 min |
| Cook: | 45 min |
| Yield: | 24 pieces |
Ingredients
- 2 eggs
- 1 sheet puff pastry, thawed in refrigerator for 30 minutes
- 1 (10-ounce) jar fig preserves, divided
- 1/4 cup marcona almonds, chopped fine, divided
- Sea salt (recommended: Maldon)
Instructions
- Preheat the oven to 325 degrees F. Line a baking pan with a parchment. Whisk the eggs in a small bowl.
- Roll the thawed puff pastry into a 12 1/2 by 12 1/2-inch square, trimming cleanly. Cut this in 5 equal rows in each direction to total 25 (2 1/2-inch) squares.
- Add 1 teaspoon fig preserves and 1/8 teaspoon marcona almonds to half of the squares. Top each with the remaining squares. Score all 4 sides with the tines of a fork, closing the openings well.
- Once all are complete, vent with 2 diagonal cuts and brush each lightly with the egg wash. Sprinkle the tops with the sea salt, place in the oven and bake until puffed and golden brown, 40 to 45 minutes. Serve warm or at room temperature.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 209 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 1 g |
| Sugar | 23 g |
| Protein | 4 g |
| Cholesterol | 53 mg |
| Sodium | 167 mg |
Reviews
Math? This makes 12 pastries, not 24. Do I have to use both sheets of puff pastry?
Oh my goodness and oh so easy! I watched Guy make this yesterday with his Ma. My son is home for Mother’s Day and since he missed five Mother’s Day celebrations due to enlistment in the Army, I ran to the kitchen to make him something yummy after dinner. This was the recipe I chose to make and made it from memory, that is how easy it is! I served them hot with homemade lemon curd and a scoop of vanilla ice cream (sinful!. Remember to really crimp the edges and don’t skimp on the filling. You will love these!
Everyone in the family loved these tasty bites! I drizzled a vanilla glaze across the top for a little extra touch.