Ingredients:

  • 2 sheets (450g) frozen puff pastry, thawed but chilled
  • 1 large egg
  • 1 tbsp water
  • 1 tsp (5g) sea salt
  • 115g (4 oz) feta cheese, crumbled
  • 60g (1/4 cup) Greek yogurt
  • 15 pitted Kalamata olives, finely chopped
  • 1 tsp (2g) fresh lemon zest
  • 115g (4 oz) Brie cheese, cut into 1/2-inch cubes
  • 80ml (1/3 cup) fig jam
  • 30g (1/4 cup) toasted pecans, crushed
  • 1 tbsp (15ml) honey
  • 60g (1/2 cup) shredded low-moisture mozzarella
  • 6 slices hard salami, quartered
  • 1 tsp (2g) dried oregano
  • 2 tbsp (30g) roasted red peppers, diced

Instructions:

  1. Preheat oven to 400°F (200°C). Line two large baking sheets with parchment paper.
  2. Unfold puff pastry onto a floured surface. Use a pizza cutter to slice each sheet into 12 equal squares (3x4 grid) to create 24 squares total.
  3. Score a smaller square 1/4 inch from the edge of each piece with a paring knife, being careful not to cut all the way through.
  4. Whisk egg and water to create an egg wash. Brush the edges of the pastry squares until evenly coated.
  5. Assemble fillings: For Savory, mix feta and yogurt and dollop onto 8 squares with olives. For Sweet, place fig jam and a Brie cube on 8 squares. For Antipasto, top 8 squares with mozzarella, salami, and peppers.
  6. Bake for 20-25 minutes until the pastry is deep golden brown and the cheese is bubbly.
  7. Remove from oven. Drizzle honey over the Brie bites and sprinkle lemon zest over the Feta bites before serving.