MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Figs & Pigs In A Blanket
Categories: Fruits, Pork, Pastry, Cheese, Snacks
Yield: 24 Servings
8 oz Dried figs (1 c); stemmed
Water; boiling
A-P flour; for rolling
14 oz Pkg puff pastry; thawed
4 oz Prosciutto or
- soppressata salami;
- thinly sliced,
- coarse chopped
1 lg Egg; beaten
3 tb Parmesan; grated
Fennel seeds and/or
- black pepper;
- ground, for topping
Mustard; for serving
- (optional)
Place figs in a heatproof bowl and cover with boiling water. Let
sit until soft and pliable, 5 to 10 minutes, then drain well.
Coarsely chop and set aside. Line a rimmed baking sheet with
parchment paper.
On a lightly floured surface, roll the chilled puff pastry out
about 1/8" thick to form a 13x11" rectangle. Using a bench scraper
or knife, cut the pastry in half lengthwise so you have two long
rectangles. Evenly divide the figs between the rectangles,
spreading them in a 1" wide strip that runs down the center of the
pastry. Mound prosciutto on top of the figs.
Lightly brush the long edges of the pastry with egg wash. Firmly
fold the pastry over the filling to form long rolls. Cut each roll
in half crosswise, then slice in 1" pieces and place them on the
prepared baking sheet, seam side down. Cover with plastic or
parchment and freeze for 30 minutes or refrigerate for at least
2 hours and up to 6 hours.
Set the oven @ 375°F/190°C.
Lightly brush the top of each roll with beaten egg and sprinkle
with grated Parmesan and a pinch of fennel seeds or black pepper or
both. Bake until golden brown, about 25 to 35 minutes. Serve with
mustard on the side for dipping if you like. These are best served
warm or at room temperature on the day of baking, but leftovers
will keep for up to 3 days when stored in an airtight container at
room temperature.
Recipe by Melissa Clark
Recipe FROM:
https://cooking.nytimes.com
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