Recipe by - Carla -
This is a great little holiday treat! Perfect for a wintery day when you want to sit back and enjoy a nice hot cup of coffee with a little something sweet. You can cheat a little if you like by replacing the 15 figs with a good quality fig jam. Omit the sugar and just add the brandy and follow the remaining directions.
Top Review by Dorel
I wasn't quite sure what you meant by "bundles", as you can see by the pictures I made 9 turnovers with some and made 18 min-tarts with the rest. I didn't peel the figs as there was nothing to peel that I could see. I usually just eat them the way they come. I did cut off both ends and then cut in half and put in the food processor along with the sugar and apricot brandy (that's the only brandy I had). I made the turnovers first and they weren't golden brown after 30 minutes so I turned the oven up to 400° for another 10 minutes.The mini-tarts I baked for 20 minutes at 400°. I used the equivalent of 3 pie crusts total. I don't think I put enough filling in each that's why it took so much pie pastry. The flavour was good and we are enjoying them. Thanks for posting an interesting recipe.
- 15 figs, peeled
- 2 tablespoons sugar
- 2 tablespoons brandy (use a good quality brandy)
- 12 sheets 4 x 4 inch puff pastry
- 1 tablespoon unsalted butter, warmed
- powdered sugar
Directions See How It's Made
- Preheat oven to 350°F.
- Allow puff pastry (if frozen) to thaw 8 to 10 minutes.
- In a mixing bowl mash figs with a fork.
- Add sugar and brandy and mix well.
- Spoon a healthy dollop of fig mixture into each center 4 inch puff pastry square.
- Fold each corner of the pastry in to the center, enclosing the fig filling and pinch to seal, thus forming a square fig bundle.
- Lightly brush with butter.
- Bake 20-25 minutes, or until golden brown.
- When cooled sprinkle with powdered sugar.