One 14-ounce package all-butter puff pastry (thawed if frozen but still cold)
½ cup fig preserves (it’s sort of like a thick jam)
1. On a lightly floured work surface, roll out the puff pastry to a 16-by-11 ½ -inch rectangle. Trim to form a 10 ½-by-15-inch rectangle. Transfer the pastry to a large rimmed baking sheet and cut into 1 ¾-inch squares; you should have about 48. Freeze the squares until firm, about 30 minutes.
Make Ahead The unbaked frozen pastry squares can be in an airtight container for up to 1 month.