Blue Cheese Figs in a Blanket |
|
 |
Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 12 |
|
My sister-in-law made these for an Easter appetizer and I just loved them. She said she got the recipe from Rachel Ray. 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 1/3 ounce) 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.
|
|