Figs in a Blanket
Glazed figs stuffed with creamy goat cheese are bundled inside a flaky pastry for a sweet and savory play on a classic bite-sized appetizer.
Makes
Serving size
Ingredients
6 tablespoons balsamic vinegar
3 tablespoons honey
2 teaspoons fresh thyme, chopped
1 pinch sea salt
½ teaspoon black pepper, freshly ground
1 cup and 1 tablespoon water, divided
24 (200 grams) dried Mission figs, stems trimmed and halved
1 large egg
24 (49 grams) walnut halves
1 (17.3-ounce) box puff pastry, thawed
6-ounces goat cheese
2 teaspoons sumac, for topping (optional, not included in nutrient analysis)
SPECIAL EQUIPMENT:
Rolling pin
Instructions
- Preheat oven to 400°F.
- Line two baking sheets with parchment paper.
- Combine balsamic vinegar, honey, thyme, salt, pepper, and 1 cup of water in a small saucepan over medium-high heat until bubbly.
- Add figs, return to a boil, then reduce heat.
- Simmer 10 to 12 minutes, stirring occasionally, until most of the liquid evaporates and reaches a syrupy consistency. Transfer figs to a plate to cool.
- Beat the egg in a measuring cup with 1 tablespoon of water. Set aside.
- Cut each walnut halve in half, to yield 48 pieces. Set aside.
- Roll one or both sheets (brand dependent) of puff pastry into a 12 x 9-inch rectangle. Cut pastry along the length of the longer side into 12 (1-inch-wide) strips. Cut each strip in half, yielding 48 strips.
- Place a walnut piece toward the bottom of a pastry strip. Spoon about a heaping ½ teaspoon of goat cheese on top of the walnut, then top the goat cheese with a fig half.
- Brush the remainder of the pastry strip with the egg wash. Roll to enclose the walnut, goat cheese and fig. Repeat until all the strips and filling are used.
- Place the unbaked pastry rolls on the lined baking sheets, seam side down.
- Brush the tops of the pastry with the remaining egg wash and top each with a sprinkle of sumac.
- Bake for 18 to 20 minutes, or until puffed and golden brown.
Cooking Tip
To thaw frozen puff pastry, you may leave it in your refrigerator overnight or at room temperature, unwrapped for about 40 minutes. Once thawed, the pastry sheets should easily unfold.
Recipe Contributed by FamilyCook Productions
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