Brie Fig Phyllo Baked Squares

Serves: Six | Prep: 20 min | Cook: 35 min

Ingredients:

Brie Fig Phyllo Baked Squares:
1 box phyllo pastry sheets
3/4 cup butter, melted
2 eggs
1 cup heavy/double cream
1/2 tsp salt
4 fresh figs, sliced
Wedge of brie, sliced
Fig Jam or Homemade Spiced Fig Chutney
3 sprigs fresh thyme

Directions:
Preheat oven 350F/180C. Butter grease a 9X13-inch baking dish.

Lay 2 sheets of phyllo pastry on your work surface, one directly on top of the other, with the short side facing you. Using your fingers, gently scrunch the pastry up, working from one short end to the other, creating a loose, crinkled effect. Carefully transfer the scrunched pastry to the prepared greased tray. Repeat this process with the remaining phyllo sheets until all the pastry is used and the tray is filled. Brush all dough with the melted butter.

Once all the phyllo is arranged in the tray, gently tuck slices of fig and pieces of brie into the folds and layers of the scrunched pastry. Dot the top with small dollops of fig jam, nestling them into the crevices for even distribution.

In a bowl, whisk together the egg, cream, and a pinch of salt. Evenly pour the mixture over the pastry. Sprinkle with fresh thyme leaves. Bake for 35–40 minutes, until golden and crisp. Let sit for 10 minutes before serving.

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