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Honey-Roasted Figs in Puff Pastry

Total Time

Prep: 45 min. + chilling Bake: 25 min.

Makes

8 servings

I created this recipe for a national honey contest and won third place! I was thrilled, and you will be, too, when you try these tasty but elegant desserts. —Kelly Williams, Forked River, New Jersey
Honey-Roasted Figs in Puff Pastry Recipe photo by Taste of Home
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Ingredients

  • 4 ounces cream cheese, softened
  • 2 teaspoons dark brown sugar
  • 1/2 teaspoon vanilla extract
  • 1 vanilla bean
  • 1/4 cup spun or regular honey
  • 1/2 teaspoon balsamic vinegar
  • 8 fresh figs
  • 1 package (17.3 ounces) frozen puff pastry, thawed
  • EGG WASH:
  • 1 large egg
  • 1 tablespoon water
  • 1/4 cup pistachios, chopped

Directions

  1. In a small bowl, mix cream cheese, brown sugar and vanilla. Divide into 8 small mounds. Refrigerate 30 minutes or until firm.
  2. Meanwhile, preheat oven to 400°. Split vanilla bean lengthwise. Using the tip of a sharp knife, scrape seeds from the center; place in a small microwave-safe bowl. Add honey and balsamic vinegar. Microwave, uncovered, at 80% power for 20 seconds; stir to mix.
  3. Slice each fig lengthwise into 6 slices; place on a parchment-lined 15x10x1-in. baking pan. Drizzle with 2 tablespoons honey sauce. Roast 8-10 minutes or until softened. Cool on pan on a wire rack.
  4. Unfold 1 sheet of puff pastry. On a lightly floured surface, roll out pastry just enough to smooth surface. Cut into 4 equal pieces; trim off corners to round. Cut about halfway from each rounded corner in toward center. Place a cream cheese mound in the center of each pastry. Top with 6 slices cooled roasted figs; drizzle tops with 1/4 teaspoons honey sauce.
  5. In a small bowl, whisk egg with water; brush pastry with egg wash. Fold up 1 petal of dough wrapping around filling. Wrap second petal around first petal from the opposite side, lightly pressing ends to stick. Continue with other 2 petals. Tuck last 2 points under rose, and cup in hand gently to round the base.
  6. Place on parchment-lined baking sheet. Repeat with remaining puff pastry sheets. Use excess corner trimmings to make leaves, and place slightly under and next to roses. Brush outside of pastries with egg wash. Bake 25-30 minutes or until golden brown. Remove to a cooling rack. Place roses on a serving plate; drizzle with re-warmed remaining honey sauce. Top with pistachios; serve warm.

Nutrition Facts

1 serving: 446 calories, 24g fat (7g saturated fat), 38mg cholesterol, 273mg sodium, 54g carbohydrate (17g sugars, 6g fiber), 7g protein.

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