Prep 30 mins
Cook 15 mins
My sister-in-law made these for an Easter appetizer and I just loved them. She said she got the recipe from Rachel Ray.
- 10 dried mission figs, quartered
- 1 cup dry red wine
- 1⁄4 cup honey
- 1 cinnamon stick
- 3 black peppercorns
- 1 tablespoon brown sugar
- 1 (17 1/3 ounce) package frozen puff pastry, thawed
- 2 large egg yolks
- 1⁄4 lb soft blue cheese, crumbled
- In a medium saucepan, stir together the figs, red wine, honey, cinnamon stick and peppercorns. Bring to a simmer, then cook until the figs are softened, about 10 minutes.
- Using a slotted spoon, transfer the figs to a small bowl; let stand until cool enough to handle.
- Heat the remaining liquid over medium heat, stir in the brown sugar and simmer until thickened, about 5 minutes.
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Unfold each of the pastry sheets onto a lightly floured surface.
- Using a 2-inch round cutter, cut out 40 rounds; place rounds 1 inch apart on the prepared baking sheet.
- Brush some of the fig syrup on each pastry round, reserving the rest for serving.
- Drop 1/2 teaspoon blue cheese onto each round and top with a fig quarter. Fold the edges of the round over the fig and gently pinch together.
- In a small bowl, beat egg yolks with 2 tablespoons water.
- Brush pastries with the egg wash and bake until puffed and golden, 12 to 15 minutes. Serve warm with the reserved fig syrup for dipping.