One final word - I put one of these down in front of a (longtime) vegetarian friend and the look of confusion on his face was absolutely priceless. Do the egg wash on the end that will be on the OUTSIDE, roll 'em up, put them on the tray, and slide apart the remaining pastry pieces now that you have room to work. When you start assembling, the figs will be wider than 1" (at least mine were and by the look of the photo, so were the recipe developer's) so starting at one end of your cut dough, do every third or fourth strip or whatever it takes to keep the fig from overlapping. A handy tip regarding the cutting of the puff pastry: use a pizza wheel dusted with flour. Some things to note if you're going with the goat cheese: let it soften up to room temp and pre-scoop little cheeseballs to go into your figs before you start assembling, because once you start it's not a pretty sight. While the finished dish looked exactly like the photo, what it took to get to that point was a lot of sticky-fingered swearing and no small amount of ingenuity. If you love sweet-hot-savory combos, this is for you! Overall these are incredibly tasty and not too difficult to make. I agree with the poster who suggested to pre-ball the goat cheese at room temp and expect a rather sloppy mess. Tried both types of cheese, liked the goat cheese better. I pre measured the goat cheese into little balls ahead of assembling like it was suggested by one of the reviews.
There is some time involved with this one, but if you have the time it is worth the effort. Making cheese balls was turning out to be too much work. I did let the Goat cheesse get to room temperature so it was easier to work with and used a cheese spreader knife to stuff the figs. Love the blend of flavors! The sweetness of the figs, subtle heat from the reduction sauce, tartness of the goat cheese and rich buttery flavor of the puff pastry all come together for something unique. It's January and I am already testing recipes for Nov & Dec so as not to be disappointed with the outcome. When it comes to holiday gatherings and appetizers, I am always looking for something different to make. Enjoyed the mix of flavors as pointed out by others but thinking that I wanted to make this again and put in a small amount of caramelized onions. I made this for a church potluck dinner and came out exactly as shown. My first time working with puff pastry and couldn't have been easier. Get the nice puff pastry if you can, these things are a treat! People liked them but I felt they were a little flat-the figs themselves tasted pretty good though but were simply overpowered.ĭespite the fact that I completely forgot to cut and stem the figs and had to do it post cooking, these were a huge hit. Maybe my figs were too small but I overall felt the fig to pastry ratio was out of balance. Will definitely make them again, and maybe adapt to different fruits seasonally. They were super tasty and I wish I had more fresh figs to make more. And I used a can of crescent rolls, an organic kind that was buttery. I used honey goat cheese (from aldi/Trader Joe’s) and mixed in some cream to make it smoother and easier to spread with a knife. The savory/spicy paired really well with the sweeter goat cheese. I altered the recipe a bit, but it was delicious! I used a few fresh figs, added a bit of honey, bourbon, chipotle powder, fresh thyme, and salt to the reduction, instead of the ingredients listed. Assembling is much easier if you let the goat cheese soften a bit at room temperature. Made them as written, and they were delicious.
I think my aversion was to the dried figs. Bake pastries, rotating and switching sheets top to bottom halfway through, until golden brown and puffed, 15–18 minutes.įigs can be cooked 2 days ahead cover and chill. Brush top of each pastry with egg wash and sprinkle with seeds, if using. Repeat with remaining cheese, figs, and pastry. Transfer seam side down to prepared sheet.
Brush 1 end of pastry with egg wash and roll to enclose. Place fig half in the center of 1 pastry strip. cheese and press into cut side of 1 fig half. You should have 48 (4 1/2x1") strips pastry. Cut each strip crosswise into pieces about 4 1/2" long. Cut pastry along the 12" side into 12 (1-inch-wide) strips. If using a 17-ounce package with 2 sheets of pastry, roll each sheet to a 12x9" rectangle. If using a 14-ounce package with 1 sheet of pastry, roll pastry to an 18x12" rectangle on a lightly floured surface. 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. Stir vinegar, honey, red pepper flakes, salt, pepper, and 1 cup water in a medium pot. Line 2 rimmed baking sheets with parchment paper. Arrange racks in upper and lower thirds of oven preheat to 400☏.
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