Monday, October 23, 2006

Fig In A Blanket

Copyright 2006 by Cooking With The Single Guy


1 puff pastry sheet, frozen
1 pint fresh figs (about 10-12)
2 oz. prosciutto (about 3 thin slices)
1 oz. Gorgonzola cheese
1 egg

Preheat oven to 375 degrees

Defrost puff pastry sheet (about 45 minutes or follow instructions on the box) and place on smooth surface with some flour. Cut the sheet into thirds (lengthwise), and then cut into strips about an inch wide. (As an alternative, you can cut triangle-shaped strips with the longest width about 1.5 inches.)

Halve each figs lengthwise. For each half, place a tiny piece of cheese and then wrap the fig and cheese with a tiny strip of prosciutto. Then wrap everything with the puff pastry (almost like a belt around everything). Place on baking sheet lined with parchment paper or Silpat baking liner.

Brush the top of each assembled Fig in the Blanket with egg wash (mixed egg thinned with some water in a bowl) and then place in oven. Bake for 10-12 minutes until golden brown.

Makes about two dozen pieces.

TIPS: Because you’ll be assembling these tiny bite-sized appetizers, it’ll be easier to work with figs that are firm and not totally soft. Also, you may have some leftover puff pastry. Don’t feel like you need to use it all. You need just enough to keep all the ingredients together when baking.

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