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Fig and Camembert Ravioli with Honey Balsamic Glaze

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Easy to make, and oh, so good...these tender puff pastry "ravioli" are absolutely irresistible!

  • Thaw: 40 minutes
  • Prep: 35 minutes
  • Bake: 20 minutes
  • Chill: 15 minutes
  • Cool: 10 minutes
  • Serves: 24
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Recipe

Ingredients

  • 1 egg

  • 1 tbsp. water

  • 1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed

  • 8 oz. (1 package) Camembert cheese or Brie cheese , cut into 24 small wedges

  • 12 dried figs cut in half

  • 3/4 cup balsamic vinegar

  • 1/2 cup water

  • 1/3 cup honey

Directions

  1. Heat the oven to 375°F.  Beat the egg and 1 tablespoon water in a small bowl with a fork.

  2. Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 16-inch square. Brush the pastry sheet with the egg mixture. Arrange the cheese on the pastry in 4 rows with 6 pieces in each row. Top each cheese piece with 1 fig half.

  3. Unfold the remaining pastry sheet on a lightly floured surface. Roll the pastry sheet into a 16-inch square. Place the pastry sheet over the filling, pressing firmly between the rows and around the edges to seal. Brush the pastry with the egg mixture. Using a fluted pastry wheel or sharp knife, cut between the 4 rows to make 4 strips. Cut each strip into 6 rectangles. Place the filled pastries onto 2 baking sheets. Refrigerate for 15 minutes or until the pastries are firm.

  4. Bake for 20 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on a wire racks for 10 minutes.  Serve warm with the Honey Balsamic Glaze.

  5. Honey Blasamic Glaze: Heat the vinegar, 1/2 cup water and honey in a 2-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the mixture is reduced by half and has a syrup-like consistency.

  6. Easy Substitution: Substitute 1/2 cup prepared fig jam or paste for the dried figs.  Place about 1 teaspoon onto each cheese piece as directed above.

Watch a how-to demonstration of this recipe technique.

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Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Tip

If any cracks form while you’re working with Puff Pastry, just rub with a little water and press to seal the dough together.

You can brush an egg-wash glaze (1 egg plus 1 tsp. water) over the Puff Pastry to create a rich, golden sheen when baked.

Make sure the edges of your Puff Pastry are cut—a folded edge will not rise and puff.

To seal stuffed Puff Pastries, pinch the edges together or press with the tines of a fork, just as you’d seal a piecrust.

Inspiration

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