I attended a superbowl party
recently a while back. The hostess was graciously serving up appetizers of all kinds, pizzas, and decadent baked goods for dessert, and I offered to bring a little something to contribute. What do you need for a superbowl party? Something bite-sized, delicious, and easy to eat with your hands. Sausage rolls seemed like the perfect snack and I just so happened to have puff pastry and banger meat tucked away in the freezer for such an occasion. The only problem: the hostess in question is a vegetarian.
Rather than skimp away on the sausage rolls completely, I decided to use half of my puff pastry for them and half for a fig, rosemary & goat cheese puff. Ridiculously simple, fast, and all-around awesome.
What You’ll Need
- 1 puff pastry sheet (1/2 package of Pepperidge Farm)
- 4 oz. soft goat cheese (President)
- 10 figs, finely chopped
- 1 egg, beaten
- 1/4 cup of honey
- 1 sprig of rosemary leaves, finely chopped
- immersion blender
- rolling pin
- baking sheet
Preheat oven to 350F. On medium heat on the stovetop, let the honey, rosemary, and figs infuse together for 5-10 minutes or until the mixture becomes syrupy. Use a handheld immersion blender to form a gooey consistency.
Roll the sheet of dough into a long rectangle about 1/4″ thick. Spread the soft cheese lengthwise, followed by the fig and honey mixture. Tip: For even MORE mouth-watering flavor, you can add slices of thin prosciutto here too!
Brush the egg wash onto one side of the dough as an adhesive and then roll the other side over. Use a fork to seal the ends, if necessary. Brush egg was on the top to create a golden crust. Slice into 1 1/2″-2″ pieces and poke a small hole in the top of each piece.
Place on a baking sheet and bake at 350F for 15 minutes or until golden brown on top. Let the fig and goat cheese puffs cool slightly before serving them. Et voilá! Home-made fig newtons. Gourmet style.