Take the puff pastry out of the fridge about 10-15 minutes before using so it’s easier to unfold, but still cold. Puff pastry works best when it stays chilled, otherwise it gets sticky and doesn’t puff up as nicely.

Preheat the oven to 400°F and line a baking sheet with parchment paper.

Lightly flour your surface and unfold the puff pastry sheet. Cut it into 12 equal squares, which gives you the perfect size for appetizer bites. Transfer the squares to the baking sheet, leaving a little space between each one.

Use a small knife to lightly score a border around each square, about 1/4 inch from the edge, without cutting all the way through. Then poke the center a couple of times with a fork. This helps the edges puff up while keeping the middle flatter for the toppings. This little trick makes them look way prettier and more bakery-style.

Add about 1 teaspoon of fig jam to the center of each square and spread it slightly inside the border. Brush the edges with beaten egg so the pastry bakes up glossy and deeply golden.

Bake for 10-15 minutes, or until the pastry is puffed and golden brown.

Let them cool for 2-3 minutes, then top each pastry with folded prosciutto, a slice or two of fresh fig, and a small basil leaf.

Finish with flaky sea salt, black pepper, and a very light drizzle of hot honey or balsamic glaze if you want that extra sweet-salty flavor combination that makes these taste restaurant-level good. Warm honey and fig together work especially well with prosciutto.