Fig and goat’s cheese puffs Recipe

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Fig and goat’s cheese puffs
(Image credit: Ti-Media)
Makes20–20
Preparation Time15 mins
Cooking Time30 mins
Total Time45 mins
Nutrition Per PortionRDA
Calories87 Kcal4%
Fat5 g7%
Saturated Fat3 g15%
Carbohydrates7.5 g3%
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published
in Recipes

These fig and goat’s cheese puffs will bring a splash of the Mediterranean to your table.

A delicious combination of cheese with the sweet touch of fig and honey makes these a marvellous Mediterranean mouthful. Figs were once so important across the Middle East and the Mediterranean that there export was prevented by law – thankfully they are now easy to find in most supermarkets and even growing in gardens. Goat’s cheese is equally as easy to find – though maybe not in your neighbour’s garden – and this recipe will work much better if you get a goat’s cheese log so that the cheese isn’t too soft to start with and it’s easier to cut up. We’ve made our puffs into festive stars so they’re an ideal Christmas canapé but you can use any shape you like and make them all year round.

Method

  1. Heat the oven to 180C/Gas 4. Cut out the star shapes from the sheet of puff pastry and place on a baking tray. Brush each shape with egg wash ensuring you go to the edges to get an even golden colour.
  2. Top with a piece of goat’s cheese and a fig wedge. Sprinkle a pinch sumac over each puff and bake for 30 mins until the pastry is golden brown and cooked through.
  3. Remove from the oven and drizzle with honey. Allow to cool slightly before serving.

Ingredients

  • 320g all butter ready-rolled puff pastry
  • 1 egg, beaten
  • 1 log goat’s cheese, cut into 18-20 half-moon shapes
  • 4 figs, each one cut into 5 wedges
  • 1⁄2tsp sumac
  • A generous drizzle of honey
  • you will need:
  • star shaped pastry cutter
Top Tip for making Fig and goat’s cheese puffs

Warm the honey slightly to make it easier to drizzle

Keiron George
Food Writer at Future plc

Keiron George develops recipes and styles dishes for a number of publications, as well as reviewing products, writing food features and How To's for Goodto and woman&home. 

Keiron's love of food happened quite by accident. As an arts graduate, he was looking for new outlets to channel his creativity when he stumbled upon the world of cake decoration. He set up his own wedding cake business in 2015. In 2016 Keiron was awarded the Julia Child Scholarship at world-renowned culinary institute - Le Cordon Bleu, London, where he studied the art of French Pâtisserie.

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