Figs In A Blanket Recipes

Steps:

• Cut a sheet of thawed frozen puff pastry lengthwise into five strips, then cut crosswise into thirds to make 15 rectangles. Slice each rectangle diagonally to make 30 triangles. Spoon 1/2 teaspoon goat cheese onto each triangle and top with a quartered fig. Wrap the pastry around the fig and press to seal. Place on a parchment-lined baking sheet, brush with beaten egg and bake at 400˚ until puffed and golden, 18 to 20 minutes.

Steps:

• Preheat the oven to 325 degrees F. Line a baking pan with a parchment. Whisk the eggs in a small bowl.
• Roll the thawed puff pastry into a 12 1/2 by 12 1/2-inch square, trimming cleanly. Cut this in 5 equal rows in each direction to total 25 (2 1/2-inch) squares.
• Add 1 teaspoon fig preserves and 1/8 teaspoon marcona almonds to half of the squares. Top each with the remaining squares. Score all 4 sides with the tines of a fork, closing the openings well.
• Once all are complete, vent with 2 diagonal cuts and brush each lightly with the egg wash. Sprinkle the tops with the sea salt, place in the oven and bake until puffed and golden brown, 40 to 45 minutes. Serve warm or at room temperature.

Steps:

• Heat the oven to 350 degrees F.
• Chop the cranberries and mix them into the goat cheese. Cut the tops off the apricots and use your finger to open up a hole. Fill an apricot with some of the cheese mixture, then push a raisin into it. Fill a fig with some cheese, then push the apricot into it. Repeat until all the fruit has been used. Slice the prosciutto slices in half lengthwise and wrap a slice around each fig. Place on a baking sheet and bake until the prosciutto has browned, about 20 to 25 minutes. Let cool a bit before serving.

Steps:

• Preheat the oven to 350 degrees F and line a baking sheet with foil. Whisk the eggs, milk, vanilla and salt in a shallow dish.
• Combine the dried figs, dried apricots, nuts, granulated sugar and cinnamon in a small bowl and toss to combine.
• Dip 4 of the bread slices in the egg mixture, then transfer to a clean surface. Top each slice with one-quarter of the fruit-nut mixture, then dip the remaining bread slices in the egg mixture and press on top to make 4 sandwiches.
• Melt 1 tablespoon butter in a large skillet over medium-high heat. Working in batches, cook the sandwiches until golden brown, about 4 minutes per side, adding more butter to the skillet as needed. Transfer the sandwiches to the prepared baking sheet and bake until puffy and cooked through, 7 to 8 minutes.
• Meanwhile, wipe out the skillet. Add the brown sugar, the remaining 4 tablespoons butter and 3 tablespoons water; cook over medium heat, stirring, until the sugar dissolves, about 3 minutes. Cut each sandwich in half and drizzle with the brown sugar sauce.

Steps:

• Place figs in a 2-quart saucepan, add port, bring to a simmer, remove from heat and let soak, covered but not refrigerated, overnight.
• Make the dough: Cut the frozen butter in 8 pieces and grate using a shredding disc of a food processor. Change to the regular blade. Add the flour and pulse 15 or 20 times, until the mixture resembles coarse crumbs. Add the sour cream and pulse for a minute or so until the dough starts to come together.
• Turn the dough out on a floured surface and knead briefly to form a smooth ball. Divide the dough in half and flatten each piece. Place each in a resealable sandwich bag, press out any air, seal the bag and use a rolling pin to roll the bag until the dough fills the bag, forming a square. Refrigerate 2 hours or overnight.
• Drain figs, reserving the port; you should have about a half cup of the port. Spread figs on several layers of paper towel to dry for about 30 minutes. Return the port to the saucepan and boil 6 to 8 minutes until syrupy and reduced to 1/4 cup. Remove from heat and set aside. Cut a slit in each of the figs and insert a small nugget of the cheese, less than a half-inch, in each.
• Remove the dough from their bags by cutting the bags and peeling them off. On a lightly floured board roll one square of the dough into a rectangle 8-by-12 inches. Cut it in 8 strips each an inch wide, across the width of the rectangle. Cut each strip in thirds. You should have 24 pieces, each 1-by-4 inches. Wrap 24 of the figs in the strips of dough, moistening the ends to seal. Cover a baking sheet with foil. Place the wrapped figs on the baking sheet, seam side down. Repeat with the other square of dough and figs.
• Make the sauce: Stir the mustard into the reduced port and transfer to a serving dish. This mixture will keep, refrigerated in a covered container, at least three weeks.
• Heat oven to 350 degrees. Bake wrapped figs about 35 minutes, until golden. Some of the figs may have oozed residue of the port which can be brushed off. Serve the baked figs at once or let cool and refrigerate or freeze. To reheat, let them come to room temperature, then warm at 250 degrees for 15 minutes. Serve with port-mustard sauce alongside for dipping.

Steps:

• Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
• Make the herbed butter: Add the butter, sage, rosemary, and salt to a small pot set over medium heat and stir until the butter is fully melted, about 2-3 minutes. Remove the pot from the heat and set aside until ready to use.
• Separate the crescent roll dough along the perforated edges, creating 16 triangles. Place a fig half at the base of each dough triangle, brush with honey, and roll to enclose. Set seam-side down on a prepared baking sheet. Brush the tops of wrapped figs with the herb butter.
• Bake, rotating and swapping the baking sheets top to bottom halfway through, until golden brown and puffed, 15-18 minutes.
• Drizzle with the remaining honey and top with freshly ground black pepper.
• Enjoy!

Steps:

• Arrange racks in upper and lower thirds of oven; preheat to 400°F. Line 2 rimmed baking sheets with parchment paper.
• Stir vinegar, honey, red pepper flakes, salt, pepper, and 1 cup water in a medium pot. Add figs and bring to a boil. Reduce heat, bring to a simmer, and cook, stirring occasionally, until figs are softened and liquid has almost evaporated and is a syrupy consistency, 7-10 minutes. Transfer figs to a plate; let cool.
• Beat egg with 1 Tbsp. water in a small bowl. If using a 14-ounce package with 1 sheet of pastry, roll pastry to an 18x12" rectangle on a lightly floured surface. If using a 17-ounce package with 2 sheets of pastry, roll each sheet to a 12x9" rectangle. Cut pastry along the 12" side into 12 (1-inch-wide) strips. Cut each strip crosswise into pieces about 4 1/2" long. You should have 48 (4 1/2x1") strips pastry.
• Scoop a heaping 1/2 tsp. cheese and press into cut side of 1 fig half. Place fig half in the center of 1 pastry strip. Brush 1 end of pastry with egg wash and roll to enclose. Transfer seam side down to prepared sheet. Repeat with remaining cheese, figs, and pastry. Brush top of each pastry with egg wash and sprinkle with seeds, if using. Bake pastries, rotating and switching sheets top to bottom halfway through, until golden brown and puffed, 15-18 minutes.
• Do Ahead
• Figs can be cooked 2 days ahead; cover and chill.