As I sit here typing this recipe, our guests are on their way to our home for dinner. No, I’m not panicking at all as I have the ingredients ready and will pop them into the oven in a few minutes…just enough time to finish this post!
adapted from Australian Vogue Entertainment & Travel
100g fresh goat’s cheese, crumbled
4 ready-soaked or pre-soaked dried figs, stems removed, finely chopped
2 tablespoons finely chopped walnuts
300g frozen puff pastry, thawed
1 egg lightly beaten
Preheat oven to 200c (400f). Combine cheese, figs, walnuts a little freshly ground black pepper in a small bowl. Roll out pastry and trim the a 28cm round. Cut into 16 wedges like the spokes of a wheel. Spread a little cheese mixture evenly on the widest end of each wedge and roll up. Place on a baking sheet and lightly brush each croissant with beaten egg. Bake 15 to 20 minutes until golden and crisp. Serve warm or at room temperature.
The Culinary Chase’s Note: These were heavenly and the flavors from the cheese, figs and walnuts complimented each other. I bought puff pastry sheets and didn’t have to worry about rolling out the pastry. Enjoy!