“My sister-in-law made these for an Easter appetizer and I just loved them. She said she got the recipe from Rachel Ray.”
40 appetizers

Ingredients Nutrition


  1. In a medium saucepan, stir together the figs, red wine, honey, cinnamon stick and peppercorns. Bring to a simmer, then cook until the figs are softened, about 10 minutes.
  2. Using a slotted spoon, transfer the figs to a small bowl; let stand until cool enough to handle.
  3. Heat the remaining liquid over medium heat, stir in the brown sugar and simmer until thickened, about 5 minutes.
  4. Preheat the oven to 400°F and line a baking sheet with parchment paper.
  5. Unfold each of the pastry sheets onto a lightly floured surface.
  6. Using a 2-inch round cutter, cut out 40 rounds; place rounds 1 inch apart on the prepared baking sheet.
  7. Brush some of the fig syrup on each pastry round, reserving the rest for serving.
  8. Drop 1/2 teaspoon blue cheese onto each round and top with a fig quarter. Fold the edges of the round over the fig and gently pinch together.
  9. In a small bowl, beat egg yolks with 2 tablespoons water.
  10. Brush pastries with the egg wash and bake until puffed and golden, 12 to 15 minutes. Serve warm with the reserved fig syrup for dipping.

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