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fresh figs
Fresh Figs

Fig Pastries

A bowl of figs provided the inspiration for this week’s recipe, a bowl of figs and a block of puff pastry. I had lunch guests on Saturday and needed an interesting dessert. Initially I thought of lightly roasting the figs then drizzling them with a little honey and serving them with some crème fraiche, but we were having fish and salad, and the dessert needed to be just a little more substantial! So fig pastries were the answer. If you prefer, the figs could be replaced with sliced apple or apricot halves, if you feeling adventurous you could sprinkle the fruit slices with nuts.

Ingredients:

Puff Pastry

A ripe fig for each pastry

A little milk

A little sugar

For each pastry you will need to roll out a 10 x30cm rectangle of puff pastry to a thickness of just under half a centimetre. Place the rolled pastry on a silicone paper lined baking tray. Brush the pastry with milk and sprinkle with about a teaspoonful of sugar. Slice a fig and arrange across the pastry, leaving a border of about half a centimetre. Sprinkle with a further teaspoon of sugar and bake for about 20 minutes (or until golden and bubbling) at 175 C. Transfer the hot pastries to plates and serve with crème fraiche or cream.

Ingredients:

Puff Pastry

A ripe fig for each pastry

A little milk

A little sugar

For each pastry you will need to roll out a 10 x30cm rectangle of puff pastry to a thickness of just under half a centimetre. Place the rolled pastry on a silicone paper lined baking tray. Brush the pastry with milk and sprinkle with about a teaspoonful of sugar. Slice a fig and arrange across the pastry, leaving a border of about half a centimetre. Sprinkle with a further teaspoon of sugar and bake for about 20 minutes (or until golden and bubbling) at 175 C. Transfer the hot pastries to plates and serve with crème fraiche or cream.

Fig Pastries
Fig Pastries

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