Fresh Fig Puffs

Fresh Fig Puffs

4saves
17min


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About this recipe: A little rosewater and a few pistachio nuts transform plain puff pastry into a crisp and fragrant base for luscious fresh figs. Super-easy to assemble, the dessert looks exquisite and tastes fabulous. Delicious!

Jan Cutler

Ingredients
Serves: 6 

  • 375g pack ready-rolled puff pastry (about 34 x 24cm) (half used for this recipe)
  • 2 tbsp rosewater
  • 50g pistachio nuts, chopped, plus extra to decorate (optional)
  • 2 tbsp sugar
  • 6 ripe fresh figs
  • 6 tbsp Greek yoghurt
  • 3 tbsp clear honey

Method
Prep:5min  ›  Cook:12min  ›  Ready in:17min 

  1. Cut the pastry: Preheat the oven to 240°C (220°C fan oven), gas 9. Remove the pack of pastry from the fridge and, if time allows, leave it, still wrapped, at room temperature for up to 20 minutes. Unroll the pastry and halve it. Keep one half for another recipe. Cut the other half into six pieces, about 8.5 x 8cm each. Put the pastry onto a baking sheet.
  2. Bake the puffs: Sprinkle the pastry with the rosewater and top with the pistachio nuts and sugar. Bake for 10-12 minutes or until they are well puffed and browned.
  3. Assemble the desserts: While the pastry is cooking, trim the stalks off the figs and cut each one vertically into six wedges. Put a cooked puff pastry on to each plate and top with three fig wedges. Add a dollop of Greek-style yoghurt at the side and arrange another three fig wedges around, and partly in, the yoghurt. Drizzle honey over all the fig wedges, sprinkle with extra nuts, if you like, and serve at once.

Swaps

For fresh figs, use drained canned green figs or fresh strawberries, allowing three strawberry halves on top and three on the plate.

Or pile 4 or 5 fresh raspberries on top of each pastry.

Or use 4 sliced fresh peaches or nectarines, putting three slices on the pastry and three on the plate. Add 1 tsp apricot preserve in a little pool on the fruit.

For yoghurt, use 150ml double cream, whipped.

For honey, dust with icing sugar.

…another idea

Puffy millefeuille: Take the whole pack of pastry and make 12 pastry pieces. Omit the rosewater and use flaked almonds instead of the pistachio nuts. Put the pastry pieces on the baking sheet and sprinkle the nuts and sugar over each piece. Bake as step 2. Cool on a wire rack for 5 minutes. Put half the pieces of pastry on plates, and top each one with 1 tbsp good-quality fruit conserve, such as black cherry, damson or apricot. Add 1 tbsp thick Greek yoghurt, crème fraîche or fromage frais, to each and then spread the preserve and topping very lightly, marbling them together. Top with a second piece of pastry and dust with icing sugar.

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