On a lightly floured surface, roll out the puff pastry dough to slightly larger than 9x15 inches/23x38cm. Use a pastry wheel to trim the edges so they are straight, making a 9x15-inch/23x38 cm rectangle.

Cut the dough into 9 to 15 even squares. Cut five 3x3-inch/8x8 cm strips horizontally (across the longer side of the dough), then three 3x3-inch/8x8cm rows vertically (across the shorter side of the dough).

Working with one piece of dough at a time, spoon 1 teaspoon fig jam or pepper jelly in the center of the dough, and place a mini brie on top of it, followed by another teaspoon fig jam or pepper jelly on top of mini brie.

Pick up one of the corners of the dough and fold it in, pressing it down against the center of the brie. Use your finger to dab a small amount of water on the surface of the dough in the center, then fold another corner up onto the center as well. Continue this process, folding the corners up to encase the brie, using water as needed to help seal the pastry on top shaped like a purse or ball.

Line a baking sheet with parchment paper, then transfer the pastries to it. Arrange in staggered rows so that all the pieces fit on one baking sheet.

Transfer the baking sheet to the refrigerator while you preheat the oven. Preheat the oven to 375-degrees with the oven rack in the center.

Egg wash the surface of the pastry and garnish generously with black pepper or sugar. Transfer to the oven and bake until deeply golden brown, 20-30 minutes. Cool at least 10 minutes before serving warm. Can be made a few hours in advance and served at room temperature.