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Fig and Cheese Purses

John Kernick enlarge

By: Tracey Seaman


Make a bite-size treat that really satisfies!

people tried this recipe.

Key:
Our veggie-friendly dishes have no meat or fish.Veg Out
Wine Pairing Icon

PAIR WITH:

Hall Sauvignon Blanc Napa Valley 2007 (California), Pacific Rim Riesling Wallula Vineyard 2007 (Washington)


  • 18 Servings
  • Prep 25 min (plus chilling) Bake 15 min

Ingredients:

  • 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

Directions:

  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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