Step 1

Preheat the oven to 375F. Mist a mini muffin tin with cooking spray. Pull out the tube of crescent dough.

Step 2

Quarter the figs. Place them in a bowl. Pull the thyme leaves off the sprigs. Place on the figs. Pour ½ cup boiling water over the figs, stirring to combine. Steep for 7 minutes.

Step 3

In a skillet on medium heat, swirl in olive oil. Once shimmering, add the shallots, turning heat down to medium low. Stir occasionally and cook until golden, about 7 minutes.

Step 4

Transfer the figs, soaking liquid, and shallots to a food processor or blender. Puree. Season to taste with salt.

Step 5

1Roll out crescent dough to a rectangle. Slice six strips top to bottom. Slice each strip in two so you have 12 squares. Nudge a square of dough into each mini muffin well.

Step 6

Turn the brie onto its side. From its side, make three cuts through the brie so you have three flat wheels. Quarter them so you have 12 pieces of brie.

Step 7

Place a piece of brie into each dough square. Spoon 1 teaspoon of fig puree on top. Bake for 13 to 15 minutes or until the edges of the dough are golden. Use the tip of a butter knife or small offset spatula to get the brie bites out of the tin.