MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Figs & Pigs In A Blanket
Categories: Fruits, Pork, Pastry, Cheese, Snacks
Yield: 24 servings

1 c (8 oz) dried figs; stemmed
Boiling water
A-P flour; for rolling
14 oz Package puff pastry; thawed
4 oz Thin sliced prosciutto or
- soppressata salami; coarse
- chopped
1 lg Egg; beaten
3 tb Grated Parmesan
Ground fennel seeds or black
- pepper, or both; for
- topping
Mustard; for serving (opt)

Place figs in a heatproof bowl and cover with boiling
water. Let sit until soft and pliable, 5 to 10 minutes,
then drain well. Coarsely chop and set aside. Line a
rimmed baking sheet with parchment paper.

On a lightly floured surface, roll the chilled puff
pastry out about 1/8" inch thick to form a 13" X 11"
rectangle. Using a bench scraper or knife, cut the
pastry in half lengthwise so you have two long
rectangles. Evenly divide the figs between the
rectangles, spreading them in a 1" wide strip that runs
down the center of the pastry. Mound prosciutto on top
of the figs.

Lightly brush the long edges of the pastry with egg
wash. Firmly fold the pastry over the filling to form
long rolls. Cut each roll in half crosswise, then slice
in 1" pieces and place them on the prepared baking
sheet, seam side down. Cover with plastic or parchment
and freeze for 30 minutes or refrigerate for at least 2
hours and up to 6 hours.

Set the oven @ 375ºF/190ºC.

Lightly brush the top of each roll with beaten egg and
sprinkle with grated Parmesan and a pinch of fennel
seeds or black pepper or both. Bake until golden brown,
about 25 to 35 minutes. Serve with mustard on the side
for dipping if you like. These are best served warm or
at room temperature on the day of baking, but leftovers
will keep for up to 3 days when stored in an airtight
container at room temperature.

By: Melissa Clark

Yield: About 2 dozen

RECIPE FROM: https://cooking.nytimes.com

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