My sister-in-law made these for an Easter appetizer and I just loved them. She said she got the recipe from Rachel Ray.
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Units: US | Metric
- 1In 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.
- 2Using a slotted spoon, transfer the figs to a small bowl; let stand until cool enough to handle.
- 3Heat the remaining liquid over medium heat, stir in the brown sugar and simmer until thickened, about 5 minutes.
- 4Preheat the oven to 400°F and line a baking sheet with parchment paper.
- 5Unfold each of the pastry sheets onto a lightly floured surface.
- 6Using a 2-inch round cutter, cut out 40 rounds; place rounds 1 inch apart on the prepared baking sheet.
- 7Brush some of the fig syrup on each pastry round, reserving the rest for serving.
- 8Drop 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.
- 9In a small bowl, beat egg yolks with 2 tablespoons water.
- 10Brush pastries with the egg wash and bake until puffed and golden, 12 to 15 minutes. Serve warm with the reserved fig syrup for dipping.
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Nutritional Facts for Blue Cheese Figs in a Blanket
Serving Size: 1 (52 g)
Servings Per Recipe: 20
- Amount Per Serving
- % Daily Value
- Calories 196.8
- Calories from Fat 103
- Total Fat 11.4 g
- Saturated Fat 3.6 g
- Cholesterol 25.2 mg
- Sodium 142.4 mg
- Total Carbohydrate 18.4 g
- Dietary Fiber 0.7 g
- Sugars 6.4 g
- Protein 3.4 g