Gorgonzola Fig Towers | culture: the word on cheese
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Gorgonzola Fig Towers

Pastry-Wrapped Gorgonzola Figs

This versatile recipe plays double duty as a starter served over lettuce or a dessert with vanilla gelato. Make the dough from scratch or save time by using store-bought pie dough. Try using Gorgonzola Piccante for the appetizer and Gorgonzola Dolce for the dessert.
Servings 6 people


Pie Crust

  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon kosher salt
  • 1/3 cup shortening
  • 4 to 5 tablespoons cold water


  • 12 fresh figs
  • 1/2 cup Gorgonzola Dolce crumbled
  • 1 egg beaten, for egg wash


Pie Crust

  • Combine flour and salt in a medium bowl. Cut in shortening until mixture forms pea-sized shapes.
  • One tablespoon at a time, drizzle water into the dough while tossing with a fork. Mix until flour is moistened, but do not overmix or the crust will be hard.
  • Form the dough into a ball and refrigerate until needed.


  • Heat oven to 375°F.
  • Gently wash and dry figs. Cut a small “X” on top
  • of each fig with a paring knife. Stuff each fig with 11⁄2 teaspoons Gorgonzola.
  • Roll pie dough on a lightly floured surface and cut into strips, about 6-inches long and 1⁄2-inch wide.
  • Moisten each fig with a little water. Wrap pie dough around the fig starting at the bottom, overlapping slightly until it reaches the top. Gently press edges to seal. Repeat until all figs are wrapped.
  • Evenly place dough-wrapped figs on a baking sheet lined with parchment paper and brush with egg wash.
  • Bake figs for 12 to 15 minutes, or until golden brown.
  • Remove from oven and cool slightly before serving.

Chef Josh Berry and Maggie Knowles

Chef Josh Berry and Maggie Knowles are both native Mainers who agree that cheese makes even the worst days better. They fell in love at a beekeeping conference and joined culinary and creative forces through recipes, photography, and writing. They also work as restaurant consultants through the B Frame. Josh’s career has taken him throughout cheese capitals such as Switzerland, Italy, and Vermont; his favorite cheese is Cabot Clothbound. Maggie has written about food, theater, and parenting; her current favorite cheese is Big Sky Grana. When not eating, they are tending to their chickens, bees, small dogs, and big teenagers.

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