CT LIVE!: Figs in a Blanket

Figs in a Blanket

  • 4 oz. fresh goat cheese
  • 6 small or 12 large fresh figs
  • 1 sheet puff pastry
  • Unbleached all-purpose flour for dusting
  • 1 egg for egg wash
  • Fresh thyme, leaves stripped
  • Balsamic glaze or honey, optional garnish

Special Equipment: Rolling pin, ruler, pastry or pizza wheel, pastry brush, parchment paper, rimmed sheet pan

1. Wash and cut figs in half (if small) or quarters (if large). Use your hands to make 24 little balls of goat cheese. Gently press a ball of goat cheese into each piece of fig. Set aside.

2. Using as little flour as necessary, roll the sheet of puff pastry out to a rectangle 12" wide and 9" long. Use a pastry cutter to make 12, 1" strips, and then cut those strips in half through the middle. You should have 24 1" wide by 4 1/2" long strips.

3. Beat egg in a small bowl thoroughly. Lightly "paint" one end of a strip of pastry. Place one prepared fig piece on the strip, aligning it so that when wrapped, the seam is on the bottom and the egg washed-side is pressed against the other end of the pastry. Place on a parchment-lined sheet pan. Prepare the other pastries in the same manner.

4. The pastries can be refrigerated for up to six hours on the sheet pan.

5. Preheat oven to 425 degrees. Right before baking, brush the pastry of each fig with egg wash. Sprinkle the fresh thyme on the pastry, and bake for about 18-20 minutes total, rotating the sheet halfway through cooking. The figs will be done when the pastry has puffed, is golden brown and the fig and cheese are bubbling.

6. Allow to cool briefly before serving. Drizzle with balsamic glaze or honey, or serve as a dipping sauce.

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