How to Bake Fig Pastries

First cultivated in India in the 14th century, Greek, Roman and Egyptian cultures treasured the fig for its culinary, medicinal and sacred properties for thousands of years prior. While there are hundreds of varieties of figs, all types of the fruit consist of hundreds of tiny seeds, or drupes, and fibrous flesh encased in a thin, edible skin of various colors. In the United States, California producers harvest fresh figs in the late summer, and dry them or ship them fresh throughout the country. Dried and fresh figs adapt easily to many cooking methods. And with minor adjustments, either type will work in your favorite pastry recipe.

Dried Fig Pastry Squares

Tips and Warnings

• Ripe figs are soft to the touch with a thin skin covering the inside flesh. Unripe figs are firm to the touch and have a cotton-like layer between the skin and flesh. Substitute 8 oz. of cream cheese and 2 tbsp. of heavy whipping cream if you do not have mascarpone cheese.

Things You'll Need

• Food processor
• 8 oz. dried figs, diced
• 1/2 cup pistachios, chopped
• 1 tbsp. water
• 1 tbsp. freshly squeezed orange juice
• 1 tbsp. organic honey
• 1 tsp. grated orange rind
• 1/2 tsp. ground cinnamon
• 2 thawed puff pastry sheets
• 1 egg lightly beaten with 1 tsp. of water
• Granulated sugar
• Baking pan
• Parchment paper
• Prepared flour or nut tart shell
• 8 ripe figs, sliced 1/8-inch to ¼-inch thick
• 1/2 cup Greek yogurt
• 1 cup mascarpone cheese
• 2 tbs. organic honey
• 1 tsp. vanilla
• 1/2 tsp. ground cinnamon
• 2 tsp. fresh lemon zest

References

• California Fig Advisory Board: The History of Figs
• BBC GoodFood: Fig
• University of California "Preserve the Harvest"; Figs; Carolyn Washburn et.al.; June 2005
• JamieOliver.com; Jamie's Baked Figs; Jamie Oliver