I made this recipe from Cooking Light as an appetizer for our Christmas dinner and it was a huge hit. The original recipe called for apricots and blue cheese, but I’m a big fan of fig and goat cheese together, so I decided to change it up a bit. The original recipe also called for them to look like cute, neat little “angels”—mine turned out looking more like pigs in a blanket. But they still tasted delicious, and that’s what really matters!
Figs in a Blanket
Adapted from Cooking Light’s Apricot-Blue Cheese Angels
1 cup boiling water
1 6 oz package figs, chopped (I used Calimyrna, but Mission would work as well)
½ cup chopped walnuts
1 tbsp honey
2 tsp fresh lemon juice
¼ tsp ground cinnamon
2 oz crumbled goat cheese
2 sheets frozen pastry dough, thawed
1 egg, lightly beaten
- Preheat oven to 400°.
- Combine 1 cup boiling water and figs in a medium bowl, and let stand for 10 minutes. Reserve 2 tbsp of the soaking liquid, and then drain the figs in a colander. Place figs, reserved 2 tbsp soaking liquid, walnuts, honey, juice, and cinnamon in a food processor; pulse until coarsely ground. Add cheese to processor; pulse 3 times or until blended.
- Place 1 sheet pastry dough on a work surface lightly dusted with flour. Gently roll into a 12 ½-inch square. Cut dough into 25 (2 ½-inch) squares. Top each dough piece with about 1 tsp fig mixture. Working with one dough piece at a time, bring corners up to the center and pinch closed. Place the pastries on a baking sheet lined with parchment paper. Repeat steps with remaining dough and fig mixture, placing formed pastries on a second baking sheet lined with parchment paper. Brush pastries evenly with egg. Bake at 400° for 15 minutes or until golden.