Ingredients & Directions
- 1 egg
- 1 tablespoon water
- 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
- 8 ounces (1 package) Camembert cheeseor Brie cheese , cut into 24 small wedges
- 12 dried figscut in half
- 3/4 cup balsamic vinegar
- 1/2 cup water
- 0.333 cup honey
Heat the oven to 375°F. Beat the egg and 1 tablespoon water in a small bowl with a fork.
Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 16-inch square. Brush the pastry sheet with the egg mixture. Arrange the cheese on the pastry in 4 rows with 6 pieces in each row. Top each cheese piece with 1 fig half.
Unfold the remaining pastry sheet on a lightly floured surface. Roll the pastry sheet into a 16-inch square. Place the pastry sheet over the filling, pressing firmly between the rows and around the edges to seal. Brush the pastry with the egg mixture. Using a fluted pastry wheel or sharp knife, cut between the 4 rows to make 4 strips. Cut each strip into 6 rectangles. Place the filled pastries onto 2 baking sheets. Refrigerate for 15 minutes or until the pastries are firm.
Bake for 20 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on a wire racks for 10 minutes. Serve warm with the Honey Balsamic Glaze.
Honey Blasamic Glaze: Heat the vinegar, 1/2 cup water and honey in a 2-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the mixture is reduced by half and has a syrup-like consistency.