Brie Stuffed Figs with Prosciutto

Wash each fig and dry thoroughly. Preheat oven to 400°.

Roll out the puff pastry and cut out 8 circles using a 3-inch round cookie or biscuit cutter. Using a smaller cutter, lightly make an indention in the center of each circle without pressing all the way down. This will create a cut-out for the fig to sit into.

Place each cut round on a sheet pan and bake for 15-18 minutes, until lightly golden brown.

Add cream cheese and Brie to a food processor. Pulse until whipped together, scraping down the sides as needed to ensure the mixture is smooth.

Using a paring knife, score each fig on the top by making an 'X', opening the fig enough to stuff it.

Fold about 1/4 of a slice of prosciutto and gently place it inside each fig.

Spoon or pipe the whipped cheese mixture into the figs on top of the prosciutto.

Sprinkle the figs with crushed pistachios and garnish with edible flowers if desired.

Place each stuffed fig on a puff pastry base and serve.