Description
A delicate French-inspired appetizer combining flaky fillo pastry, creamy brie, and honeyed figs. Balanced textures and layered flavors create a handheld masterpiece with crisp, velvety, and chewy elements.
Ingredients
1 sheet (10″x18″) fillo dough
8 oz tiercé brie wedge
6–8 dried figs
2 tbsp honey
3 tbsp melted virgin olive oil (for brushed layers)
1 tsp fresh lemon zest
Fresh thyme sprigs (optional garnish)
Instructions
Chill brie in freezer for 30 minutes
Roll fillo sheets together on a parchment-lined baking mat
Brush melted olive oil between every 2 fillo layers (4-5 total layers)
Place 1 brie slice and 1 halved fig at 2-inch intervals along center
Roll dough into a 14-inch log, tucking ends in
Cut log into 8 equal rolls
Brush top and exposed seam with melted oil
Bake at 375°F (190°C) for 18-20 minutes
Drizzle warm honey over cakes immediately after baking
Notes
Use chilled knife for clean cuts
Substitute goat cheese for tangy flavor
Parchment paper ensures even browning
Let pies rest 5 minutes before serving
Storage: Keep pastries airtight at room temperature for up to 2 days
- Prep Time: 15
- Cook Time: 20
- Category: Recipes
- Method: Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 pastry
- Calories: 270
- Sugar: 10g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 45mg