Servings:6 to 8
这是一种享受新鲜无花果的简单但令人惊叹的方式。当无花果不可用时，您可以与其他新鲜水果（例如杏子，梨或草莓）制作蛋t。
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- 未漂白的通用面粉，用于除尘
- 1 sheet (half of a 17.3-oz. package) frozen puff pastry, thawed overnight in the refrigerator
- 4 oz. fresh goat cheese, softened
- 1/4 cup honey (preferably dark)
- 8成熟，新鲜的无花果（6个如果大），最好是4个黑色和4个绿色，茎长和四分之一
- 1/2 tsp. finely chopped fresh rosemary
- Kosher salt
Nutritional Information
- Calories (kcal) : 280
- Fat Calories (kcal): 130
- Fat (g): 15
- Saturated Fat (g): 4
- Polyunsaturated Fat (g): 7
- Monounsaturated Fat (g): 3.5
- Sodium (mg): 150
- Carbohydrates (g): 33
- Fiber (g): 2
- Protein (g): 5
Preparation
- Position a rack in the center of the oven and heat the oven to 475°F.
- Lightly dust a sheet of parchment with flour. Unfold the pastry, place on top of the parchment, and lightly dust with flour. Roll out the pastry to a 10-inch square. Prick all over with a fork at 1/2-inch intervals. Make a 3/4-inch border on all sides by pressing the edge of a ruler into the pastry to mark it. Fold the pastry over at the markings to make a double-thick rim. Transfer the pastry on the parchment to a rimmed baking sheet. (The pastry can be prepared up to this point a few hours ahead and kept in the refrigerator.) Bake until the center is golden-brown and puffed, about 8 minutes.
- 同时，将山羊奶酪和2汤匙混合在一起。一个中等大小碗中的蜂蜜。将奶酪混合物撒在泡芙糕点的边界内。将无花果放在奶酪上，如果需要，交替的颜色。撒上迷迭香和1/8茶匙。盐。烘烤，直到糕点的边缘为金棕色，大约7分钟。
- 淋上剩下的2汤匙。蜂蜜，冷却约15分钟，然后切片和食用。
Ingredient Spotlight
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IN THIS RECIPEFrozen Puff Pastry
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FEATUREDSquash Blossoms
Reviews
Rate or Review
Reviews (4 reviews)
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jillybal|09/11/2020Absolutely delicious. I have several times over the past few weeks as I have a fig tree in the garden. I want to ask however about the Nutritional information. Is this given per serving or per recipe?
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Topfuziel|10/01/2018
I made this and found it very easy; just follow the recipe. Spreading the goat cheese was a little tricky, but if i let it rest on the warm pastry for a few seconds, it was easier to spread. I used a fig spread as a glaze at the end instead of honey. The bottom of the pastry wasn't as crisp as I would have liked, but it was very acceptable. I'll definitely make it again.
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helenawd|09/17/2012
I loved this recipe! The rosemary was an interesting touch.
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伊里希罗佛|08/07/2012
This recipe is fantastic. Couldn't keep up with the demand and one of the easiest dishes to make. A definite keeper in many variations.
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