MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Figs & Pigs In A Blanket
 Categories: Fruits, Pork, Pastry, Cheese, Snacks
      Yield: 24 Servings

      8 oz Dried figs (1 c); stemmed
           Water; boiling
           A-P flour; for rolling
     14 oz Pkg puff pastry; thawed
      4 oz Prosciutto or
           - soppressata salami;
           - thinly sliced,
           - coarse chopped
      1 lg Egg; beaten
      3 tb Parmesan; grated
           Fennel seeds and/or
           - black pepper;
           - ground, for topping
           Mustard; for serving
           - (optional)

  Place figs in a heatproof bowl and cover with boiling water. Let
  sit until soft and pliable, 5 to 10 minutes, then drain well.
  Coarsely chop and set aside. Line a rimmed baking sheet with
  parchment paper.

  On a lightly floured surface, roll the chilled puff pastry out
  about 1/8" thick to form a 13x11" rectangle. Using a bench scraper
  or knife, cut the pastry in half lengthwise so you have two long
  rectangles. Evenly divide the figs between the rectangles,
  spreading them in a 1" wide strip that runs down the center of the
  pastry. Mound prosciutto on top of the figs.

  Lightly brush the long edges of the pastry with egg wash. Firmly
  fold the pastry over the filling to form long rolls. Cut each roll
  in half crosswise, then slice in 1" pieces and place them on the
  prepared baking sheet, seam side down. Cover with plastic or
  parchment and freeze for 30 minutes or refrigerate for at least
  2 hours and up to 6 hours.

  Set the oven @ 375 F/190 C.

  Lightly brush the top of each roll with beaten egg and sprinkle
  with grated Parmesan and a pinch of fennel seeds or black pepper or
  both. Bake until golden brown, about 25 to 35 minutes. Serve with
  mustard on the side for dipping if you like. These are best served
  warm or at room temperature on the day of baking, but leftovers
  will keep for up to 3 days when stored in an airtight container at
  room temperature.

  Recipe by Melissa Clark

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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