Figs in a Blanket with Goat Cheese

Ingredients:

  • ¼ cup (plus 2 tablespoons) red wine vinegar
  • 3 tablespoons honey
  • ¾ teaspoon crushed red pepper flakes
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 24 dried black Mission figs (medium or large, stems trimmed, halved)
  • 1 large egg
  • 1 tablespoon water
  • 1 (14-17 ounce) box puff pastry (thawed according to package directions)
  • All-purpose flour (for surface)
  • 6½ ounces plain goat cheese
  • Sesame seeds or poppy seeds (for topping, optional)

Directions

Arrange racks in upper and lower thirds of oven; preheat to 400° F. Line 2 rimmed baking sheets with parchment paper.

Stir vinegar, honey, red pepper flakes, salt, pepper, and 1 cup water in a medium pot. Add figs and bring to a boil. Reduce heat, bring to a simmer, and cook, stirring occasionally, until figs are softened and liquid has almost evaporated and is a syrupy consistency, 7-10 minutes. Transfer figs to a plate; let cool.

Beat egg with 1 tablespoon water in a small bowl. If using a 14 ounce package with 1 sheet of pastry, roll pastry to an 18x12 inch rectangle on a lightly floured surface. If using a 17 ounce package with 2 sheets of pastry, roll each sheet to a 12x9 inch rectangle. Cut pastry along the 12 inch side into 12 (1 inch wide) strips. Cut each strip crosswise into pieces about 4½ inches long. You should have 48 (4½x1 inch) strips pastry.

Scoop a heaping ½ teaspoon cheese and press into cut side of 1 fig half. Place fig half in the center of 1 pastry strip. Brush 1 end of pastry with egg wash and roll to enclose. Transfer seam side down to prepared sheet. Repeat with remaining cheese, figs, and pastry. Brush top of each pastry with egg wash and sprinkle with seeds, if using.

Bake pastries, rotating and switching sheets top to bottom halfway through, until golden brown and puffed, 15-18 minutes.

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