Figgy Brie Bites

Figgy Brie Bites, Original Recipe

Some of the best recipes are born out of leftovers — and this one is no exception.

After making traditional Sicilian cuccidati (fig-filled Christmas cookies), I found myself with extra fig filling and heard my grandmother’s voice warning me against waste! A snow day on Long Island meant it was the perfect day to create something new, warm and delicious using some of my favorite flavors.

These Figgy Brie Bites are inspired by cuccidati filling but very much rooted in Italian-American home cooking — using crescent roll dough, creamy brie, and a small touch of apple for brightness. They’re a practical and cozy snow day breakfast and perfect for an entertaining on Christmas morning. Drizzled with honey and they make a delicious dessert!

Recipe

Yields 12 Servings

Ingredients

• 1 can refrigerated crescent roll dough

• About ½ cup cuccidati fig filling (homemade or leftover)

• 4–6 oz brie cheese, cut into small cubes (rind on is fine)

• ¼ small apple (Honeycrisp, Fuji, or Gala), peeled and finely diced (optional but recommended)

• Cooking spray or butter for the muffin tin

Optional for finishing:

• Honey drizzle

• Crushed pistachios or walnuts

• Fresh orange zest

Instructions

1. Preheat Oven to 375°F

• Lightly grease a standard muffin tin.

2. Prepare the dough

• Separate the crescent dough into triangles, then cut each triangle in half. Press one half into each muffin cup to form a small “basket.”

3. Fill the cups

• Add about ½ to 1 teaspoon of cold fig filling to each dough cup.

  (Using it straight from the fridge helps prevent leaking.)

4. Add cheese and apple

• Place a small cube of brie on top of the fig filling.

• Sprinkle a very small amount of finely diced apple over the top, if using.

5. Bake

• Bake for 10–12 minutes, or until the dough is golden and the brie is melted and bubbling.

6. Finish and Serve

• Let cool slightly, then finish with honey, nuts, or citrus zest if desired. Serve warm.