Fig & Goat Cheese Puffs
These elegant little canapés are golden, flaky and packed with flavour. A creamy goat cheese, sweet figs, fresh thyme and a final drizzle of honey. Perfect for Christmas entertaining or festive grazing.
Ingredients
- 1 sheet of frozen puff pastry thawed
- 1 egg lightly beaten (for egg wash)
- 150 g plain goat cheese I used Meredith Dairy
- Pinch salt and pepper
- zest of ½ lemon
- 2 tsp lemon juice
- 1 tsp fresh thyme leaves of 1/2 tsp dried thyme
- 2 tsp olive oil
- 4 fresh figs quartered
- 1 tbsp Honey to drizzle
- additional fresh thyme sprigs to garnish
Instructions
- Preheat oven to 180°C (fan-forced).
- Cut the puff pastry sheet into 16 even squares and arrange, spaced apart, on a lined baking tray. Lightly brush each square with egg wash.
- In a small bowl, mix the goat cheese with salt, pepper, lemon zest, lemon juice, thyme and olive oil until smooth and pipeable.
- Transfer the cheese mixture to a piping bag (or a snap-lock bag with the corner cut off). Pipe a disc of cheese into the centre of each pastry square.
- Place one fig quarter on top of the cheese on each square.
- Bake for 20 minutes, or until the pastry is puffed, golden brown and cooked through.
- Remove from the oven and allow to cool slightly before transferring to a serving platter. Just before serving, drizzle lightly with honey and garnish with fresh thyme sprigs.
- Serve warm or at room temperature, but best enjoyed fresh from the oven.
