Fig and Cheese Purses Tracey Seaman   From Every Day with Rachael Ray October 2008 MAKES 18 Prep Time: 25 min (plus chilling) Bake Time: 15 min One 17.3-ounce package frozen puff pastry (2 sheets), thawed 6 ounces fresh goat cheese, cut into 18 pieces 5 fresh or dried figs, quartered 1 large egg, beaten 1. Unfold puff pastry sheets onto a lightly floured surface; smooth out. Cut into eighteen 3-inch squares. 2. Position a rack in the center of the oven and preheat to 425°. Place a piece of cheese in the center of each puff pastry square. Top each with a piece of fig. Brush the edges of each square with some of the egg, then gather up the edges and twist and pinch to seal. Place the purses on 2 parchment-paper-lined baking sheets, cover loosely with plastic wrap and refrigerate for at least 20 minutes or up to 6 hours. 3. Lightly brush the pastry purses on 1 baking sheet with more egg, then bake until puffed and golden, about 15 minutes. Repeat with the remaining purses. Serve warm.

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