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.
Pie Crust
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon kosher salt
- 1/3 cup shortening
- 4 to 5 tablespoons cold water
Filling
- 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.
Figs
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.