Fig and Gorgonzola Savouries (Thumbprints)

READY IN: 1hr 33mins
SERVES: 18
YIELD: 3 dozen
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
  • Place the flour, butter, Gorgonzola, and a few grinds of black pepper in the bowl of a food processor. Process until the dough just comes together and starts to form a ball.
  • Dump the dough onto a lightly floured surface and knead a few times to pull the dough together.
  • Shape dough into logs, wrap in plastic wrap, and chill for an hour in the freezer.
  • Slice logs into 1/8 inch thick slices, and place onto a parchment-lined baking sheet.
  • Using the back or a round half-teaspoon measure, or your knuckle, make an indentation in the top of each dough round. Spoon about 1/4 teaspoon fig preserves into each indentation, using your finger to push the preserves as best as possible into the indentations.
  • Bake the savories for 10 – 14 minutes, until the preserves are bubbling and the pastry is light golden on the bottom.
  • Let cool on the baking sheet for at least 10 minutes, the remove to a wire rack to cool.
  • You’ll find fig preserves at the grocery – it may be shelved with the “fancy” jams and jellies. You can make these a day ahead and keep them in two layers separated by waxed paper in an airtight container.
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