It’s October in Denver – so that means the start to snowy weather! We are currently at 6200 feet so there was a winter storm advisory for people living at our elevation and higher. What to do when stuck inside? Make some Figs in a blanket. Yum.
We had figs, puff pastry, brie and sage — perfect for this recipe. And something to do to keep us busy while stuck inside! Found an awesome recipe on Tasty by Betsy Carter & Morgan Walker ( The Tasty Team). I made few modifications so I have added them to the recipe below.
– 1/2 stick unsalted butter
– 1/4 tsp ground sage or handful of fresh sage leaves
– 1 /2 tsp dried rosemary
– 1 packages of pastry puff shells
– 8 black figs, stems trimmed, halved
– 1/4 cup honey
– 1/4 cup of Toby’s Blue Cheese Dressing
Optional – blackberries, raspberry, or grapes for garnish
- Preheat the oven to 350°F (High alitutude 375°F ). Line baking sheet with parchment paper.
- Make the herbed butter: Add the butter, sage, and rosemary to a small pot/pan 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 pastry puff shells. They are sometimes perforation along the edges, you can follow these to have approximately 2 x 2 inches. If they are bigger no problem.
- Place a fig half at the base of each piece of dough and brush with honey. Then roll to enclose and pinch the sides down. It should look like tiny little pillows. Set seam-side down on a prepared baking sheet. Brush the tops of wrapped figs with the herb butter, 1/4 tsp of Toby’s Blue Cheese, and optional garnish.
- Bake 15-20 minutes until flaky and golden brown. Let cool for at least 5 minutes.