- 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)
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.
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.