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.
- 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
- 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.