Fig Goat Cheese Puff Pastry appetizer with caramelized pears. Just 5 ingredients – easy, elegant, festive – perfect this holiday season!
Golden, flaky puff pastry topped with fig jam, sweet caramelized sliced pears and tangy goat cheese.
Fresh thyme and a sprinkle of pomegranate seeds make this easy 5 ingredient appetizer a tasty addition to any holiday table!
Why this recipe works:
- Just 5 ingredients!
- It looks like fancy appetizer that takes hours but it whips up in a jiffy!
- It’s made from simple grocery store ingredients.
- Store bought puff pastry and fig jam make it simple and quick with serious wow factor.
- Studding this easy appetizer with pomegranate seeds gives it a festive holiday finish.
- Serve these pastries alone or add to a cheese plate or cheese board.
Ingredients in Fig Goat Cheese Puff Pastry:
For this easy appetizer, you’ll need just 5 ingredients and a few minutes to caramelize the pears. Don’t skip this step – it takes the pears from good to so good you’ll be obsessed.
- frozen store-bought puff pastry sheets thawed
- jar of fig jam
- fresh pears
- butter
- goat cheese
OPTIONAL GARNISHES:
- fresh thyme, rosemary or other fresh herbs
- pomegranate seeds
How to make Fig Goat Cheese Puff Pastry:
Thaw the puff pastry sheet completely in the fridge.
Use a sharp knife to slice pears (leave skin on) into about 1/4 inch slices.
Melt butter in a skillet then add the pears and sauté 2-3 minutes until they’re softened (but not mushy). Remove from the heat and set aside.
Preheat the oven to 400° then line a baking sheet with parchment paper for easy cleanup.
On a lightly floured surface (counter or cutting board), unfold one puff pastry sheet. Use a rolling pin to press any curled edges.
Using a knife or pizza wheel, cut along the seams to make 3 long rectangular strips. Next cut each strip into 3 approximately equal squares.
Repeat with the second pastry sheet then then transfer the squares to the baking sheet.
Using a paring knife, score the puff pastry along the edge as shown without cutting through then gently press in the center of each square with your finger forming an indentation.
Add a small teaspoon of fig jam to the center of each pastry square then top with 1-2 slices of pear, gently pressing the pear into the depression.
Bake 12-15 minutes or until golden brown. Remove from the oven and top with a few crumbles of goat cheese.
Optional garnish: For a festive look, add a few fresh thyme leaves and a couple of pomegranate seeds (arils). Serve warm or room temp.
Subs and variations to this recipe:
- Try cream cheese, blue cheese or even honey goat cheese.
- Caramelized onion jam or bacon jam would be delicious in place of fig jam.
- Salty bacon, pancetta or crispy prosciutto on top are tasty additions.
- Sprinkle pecans over the top for texture and a light crunch.
- Substitute other fresh fruit like apples or fresh figs.
- Use pie crust if puffed pastry isn’t available.
How to store leftover fig pastry:
Leftover Fig Goat Cheese Puff Pastry can be stored in an airtight container or in plastic wrap in the refrigerator up to 3 days.
More easy holiday appetizers:
These easy impressive appetizers (and a cocktail too!) will be the hit of any gathering.
Christmas Margarita – just 4 ingredients – delicious, festive holiday cocktail with tequila and cranberry juice.
Cranberry Brie Pastry Braid – made with cranberry sauce, brie cheese and crescent dough. Great holiday appetizer – perfect for brunch too!
Crockpot Grape Jelly-BBQ Meatballs – a super easy appetizer with just 3 ingredients and 5 minute prep – juicy meatballs blanketed in a sweet and spicy sauce.
Christmas Tree Bread – easy Christmas appetizer or side dish from refrigerator pizza dough. Loaded with cheese, garlic butter and fresh herbs.
Enjoy!
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Fig Goat Cheese Puff Pastry Appetizer
Equipment
- baking sheet
Ingredients
- 1 package store bought frozen puff pastry thawed (2 sheets)
- 1/2 cup fig jam
- 2 small pears skins on, thinly sliced
- 2 tablespoons butter
- 2-4 ounces goat cheese crumbled
Optional Garnishes
- fresh thyme leaves
- pomegranate seeds
Instructions
- Thaw the puff pastry sheet completely in the fridge.
- Slice pears (skin on) into about 1/4 inch slices. Melt butter in a skillet then add the pears and sauté 2-3 minutes until they’re softened (but not mushy). Remove from the heat and set aside.
- Preheat the oven to 400° then line a baking sheet with parchment paper. On a lightly floured surface unfold one puff pastry sheet and use a rolling pin to press any curled edges.
- Cut along the seams to make 3 long rectangular strips then cut each strip into 3 approximately equal squares. Repeat with the second pastry sheet then then transfer the squares to the baking sheet (you'll have 18 total).
- Using a paring knife, score the puff pastry along the edge as shown without cutting through then gently press in the center of each square with your finger forming an indentation.
- Add a small teaspoon of fig jam to the center of each pastry square then top with 1-2 slices of pear, gently pressing the pear into the depression.
- Bake 12-15 minutes or until golden brown. Remove from the oven and top with a few crumbles of goat cheese and *optional garnish* a few fresh thyme leaves and a couple of pomegranate seeds (arils). Serve warm or room temp.
It looks so delicious!
Thanks.
Thanks so much Bette! I appreciate it 🙂 – Bernie