Quick Vanilla Fig Puff Pastry (Print Version)
# Ingredients:
01 -
1 sheet chilled, thawed puff pastry
02 -
1 egg blended with 1 tablespoon water for egg wash
03 -
1/4 cup icing sugar (30g)
04 -
6 ounces softened cream cheese (170g)
05 -
2 teaspoons vanilla essence or vanilla bean paste
06 -
1 pint of figs (about 8-10 figs)
07 -
1 tablespoon honey
08 -
2 tablespoons fresh lemon juice
09 -
1/3 cup icing sugar (40g)
10 -
2 teaspoons milk or cream
# Instructions:
01 -
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Whisk one egg with 1 tablespoon of water to create the egg wash and set aside.
02 -
Mix softened cream cheese, 1/4 cup icing sugar, and 1 teaspoon vanilla extract in a small bowl until smooth and uniform. Set aside.
03 -
Slice each fig in half, then cut each half into three slices. Toss them in a medium bowl with remaining vanilla essence, honey, and lemon juice. Set aside.
04 -
Unfold the puff pastry onto a clean surface and roll it gently with a rolling pin to smooth out creases. Keep the pastry cold while working.
05 -
Cut the puff pastry into 6 equal rectangles and place them on the prepared baking sheet. Score a border around each piece and dock the center with a fork. Spread 2 tablespoons of the cream cheese mixture into the center of each piece and top with 8-9 fig slices. Lightly press figs into the cream cheese and brush the edges with egg wash.
06 -
Bake in the preheated oven for 16 to 18 minutes until puffed and golden brown. Cool on the sheet pan. Mix 1/3 cup icing sugar with 2 teaspoons milk or cream to make a glaze. Drizzle the glaze over cooled tarts and serve.
# Notes:
01 -
Chilling the pastry before use helps maintain its flaky layers during baking.
02 -
Allow the cream cheese to come to room temperature for a smooth filling consistency.
03 -
Docking the pastry prevents the center from puffing too much during baking.