Blue Cheese Figs in a Blanket

My sister-in-law made these for an Easter appetizer and I just loved them. She said she got the recipe from Rachel Ray.

• Ready In: 45 mins
• Serves: 20
• Yields: 40 appetizers

Ingredients

• 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 1/3ounce) package frozen puff pastry, thawed
• 2  large  egg yolks
• 1⁄4 lb  soft blue cheese, crumbled

Directions

1. 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.
2. Using a slotted spoon, transfer the figs to a small bowl; let stand until cool enough to handle.
3. Heat the remaining liquid over medium heat, stir in the brown sugar and simmer until thickened, about 5 minutes.
4. Preheat the oven to 400°F and line a baking sheet with parchment paper.
5. Unfold each of the pastry sheets onto a lightly floured surface.
6. Using a 2-inch round cutter, cut out 40 rounds; place rounds 1 inch apart on the prepared baking sheet.
7. Brush some of the fig syrup on each pastry round, reserving the rest for serving.
8. 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.
9. In a small bowl, beat egg yolks with 2 tablespoons water.
10. 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.