Recipe detail

Roll out the puff pastry on a lightly floured work surface until it reaches a thickness of 3 mm.

Cut the pastry into 16 identical squares (approximately 6 cm x 6 cm).

Using a knife, lightly score the 4 corners of each square by folding them towards the center (to form a small border).

Brush each square with egg wash (beaten egg mixed with a little water).

Evenly sprinkle with brown sugar.

Place 1 teaspoon of Philadelphia cheese in the center of each puff pastry.

Add ½ teaspoon of fig jam on top of the cheese. 

Place the pastries on a baking sheet lined with parchment paper.

Bake for 12 to 15 minutes, until the pastry is golden and crispy, and the cheese begins to lightly brown.