Stuffed & Wrapped Figs

Stuffed & Wrapped Figs
Makes 20

What a dish! Super easy, fancy looking and kinda sexy. It has all the bells and whistle that a pigs in a blanket would but doesn’t leave you feeling overindulged for a romantic dinner. Serve with bubbles such as Josh Cellars Prosecco Rosé. 

20 dried figs, tips removed
¼ cup vinegar, such as red wine or apple cider
¼ cup honey or sugar
Pinch of salt
3-4 ounces goat cheese
1 sheet puff pastry 
1 egg
Poppy seeds

Preheat oven to 425° F. In a small saucepan combine figs, vinegar, honey, and salt. Bring to a simmer over medium heat and cook for about 5 minutes until liquid is slightly reduced and thicken and figs are plump. Remove from heat and cool completely. Make a slit in each fig and discard liquid. 

Spray or line a sheet tray and stuff each fig with about a tablespoon of goat cheese. 

Roll puff pastry out until about ¼” thick. Cut in half equator way and then create 10 triangles on each half, creating 20 triangles total. Place the stuffed fig in the center of the puff and wrap tightly. 

Whisk egg to create an egg wash and brush tops of each puff. Sprinkle with poppy seeds. 

Bake for about 15 minutes until golden brown and puffed.