I would love to make this recipe, if only I know how to make the honey balsamic glaze. This recipe says, "see note." What note?!
Fig and Camembert Ravioli with Honey Balsamic Glaze
Easy to make, and oh, so good...these tender puff pastry "ravioli" are absolutely irresistible! Substitute 1/2 cup prepared fig jam or paste for the dried figs. Place about 1 teaspoon onto each cheese piece as directed. Recipe from Campbell's Kitchen.
Chill: 15 Minutes
Cool: 10 Minutes
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- 1 egg
- 1 tablespoon(s) water
- 1 package(s) (17.3 ounces) Pepperidge FarmÂ® Puff Pastry Sheets, thawed
- 1 8-ounce package(s) Camembert or Brie cheese, cut into 24 small wedges
- 12 dried figs cut in half
- Honey Balsamic Glaze (see Note)
- • Heat the oven to 375°F. Beat the egg and 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.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
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