≡   Categories
Blue Cheese and Fig Puffs

1 large egg yolk
1 teaspoon water
14 lb chilled blue cheese
1 sheet puff pastry, thawed for 30 minutes (half of a 17.3 oz. package puff pastry)
12 cup fig jam


Preheat oven to 425; line a baking sheet with parchment paper. In a small custard dish mix the egg yolk and water with a fork (this is the egg wash); set aside. Break or cut the blue cheese into 24 small pieces (about 1/4 inch); let stand at room temperature to soften. Unfold the pastry sheet on a lightly floured surface; with a lightly floured rolling pin, roll out pastry to a 10-inch square. Using a 1 1/2 inch round cutter, cut out 24 pastry rounds from pastry sheet. Place rounds 1 inch apart on baking sheet; brush tops of rounds with egg wash. Bake rounds in the middle of oven for about 12 minutes, until puffed and golden brown (rounds will puff unevenly). Transfer rounds with a spatula to a rack; cool slightly; trim bottoms of rounds, if necessary, to create level pastries; cool completely on rack. Top each pastry round with 1 piece blue cheese and 1/2 teaspoon jam; serve at room temperature.

Source: www.food.com