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Community Recipe
from [psfreeman]

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.

  • Yield: 24 servings
  • Prep time:35 Minutes
  • Cook time:20 Minutes
  • Chill:15 Minutes
  • Cool:10 Minutes

Ingredients

  • 1 egg
  • 1 tablespoon(s) water
  • 1 package(s) (17.3 ounces) Pepperidge Farm® 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)

Preparation

• 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.

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Fig and Camembert Ravioli with Honey Balsamic Glaze recipe

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