Description
A sweet and savory pastry filled with aged Havarti and fig butter, wrapped in puff pastry, and topped with crunchy pistachios and a drizzle of honey.
Ingredients
Units
Scale
- 1 sheet puff pastry, cut into 9 even squares
- 3/4 cup (180 ml) shredded Aged Havarti cheese
- 3 tbsp (45 ml) mascarpone cheese
- 3 tbsp (45 ml) fig butter
- 1 egg
- 1 tsp water
- 2 tbsp (30 ml) pistachios, ground
- Honey, for drizzling
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Arrange the puff pastry squares on the prepared baking sheet.
- In a small bowl, combine the shredded Havarti and mascarpone cheeses until well blended.
- Add 1 tbsp of the cheese mixture to the center of each pastry square.
- Top each cheese-filled square with 1 tsp of fig butter.
- In a separate small bowl, whisk together the egg and water to create an egg wash.
- Brush the edges of each pastry square with the egg wash.
- Fold the corners of each square towards the center, pinching them together to seal.
- Brush the tops of the pastries with the remaining egg wash.
- Sprinkle the ground pistachios over the pastries.
- Bake in the preheated oven for 15-20 minutes, or until the pastries are golden brown and puffed.
- Remove from the oven and allow to cool slightly before drizzling with honey.
Notes
- These pastries are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- Reheat in the oven to restore crispness.
- Substitute fig butter with apricot jam for a different flavor profile.
- Ensure the puff pastry is well-chilled before baking for optimal puffing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pastry
- Calories: 220
- Sugar: 5
- Sodium: 150
- Fat: 15
- Carbohydrates: 18
- Fiber: 1
- Protein: 5
- Cholesterol: 25