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- Level: Easy
- Total: 1 hr 2 min
- Prep: 17 min
- Cook: 45 min
- Yield: 24 pieces
-
- Nutritional Analysis
- Per Serving
- 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
- Level: Easy
- Total: 1 hr 2 min
- Prep: 17 min
- Cook: 45 min
- Yield: 24 pieces
-
- Nutritional Analysis
- Per Serving
- 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
Ingredients
Directions
- 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.
My Private Notes
Show:
Guy's Big Bite
Episode:
Mama Fieri's Sunday Roast
