Recipe detail

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

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

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

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

Sprinkle evenly with brown sugar.

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

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

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

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