Yield: 4

Honey-Roasted Balsamic-Vanilla Bean Fresh Fig Pastry Roses with Brie & Caramelized Honey-Pistachios

Honey-Roasted Balsamic-Vanilla Bean Fresh Fig Pastry Roses with Brie & Caramelized Honey-Pistachios
Cook Time 25 minutes
Total Time 25 minutes

Ingredients

  • 1/4 cup Sue Bee Spun Honey
  • 1 vanilla bean, sliced open lengthwise and seeds scraped out
  • 1/4 tsp. sweet aged balsamic vinegar, or more to taste
  • 4 fresh figs, stems trimmed off, cut into 6th's lengthwise
  • 1 sheet puff pastry, rolled a little thinner
  • 4- one inch cubes brie cheese
  • 1 extra-large egg beaten with 1 Tbl. cold water
  • 2 Tbl. shelled and salted pistachios
  • [br]

Alternative Filling:

  • 2 oz. cream cheese, softened
  • 1 tsp. dark brown sugar

Instructions

  • Preheat oven to 375 degrees.
  • In small bowl, add spun honey, the seeds from one vanilla bean and balsamic vinegar. Warm in microwave at 80% heat for 20 seconds. Stir to mix. (Taste, add more vinegar if you'd like. I really could've added a bit more.)
  • In another small bowl, stir 1 Tbl. of the honey sauce with 2 Tbl. shelled salted pistachios. Pour onto parchment paper-lined baking sheet. Bake in preheated oven for 4-5 minutes. Watch carefully. Remove to rack to cool on baking sheet. Turn oven up to 400 degrees.
  • Slice figs and place onto another parchment paper-lined baking sheet. Drizzle evenly with 1 Tbl. of the honey sauce. Pop into preheated oven and roast for about 8-9 minutes. Remove to rack to cool on baking sheet.
  • Unwrap (thawed) puff pastry sheet and roll out a little to smooth on lightly floured surface. With a pizza wheel, cut into 4 equal pieces, trim off corners to round, and cut in about halfway from each rounded corner in towards center.
  • Place a 1" cube of brie in the center of each. Top with 4-6 slices cooled roasted figs, drizzle the tops of each with 1/4 tsp. honey sauce. (How many slices of figs depends on size of figs.)
  • Fold up 1 "petal" of dough wrapping around filling. Moisten the rest of the edges, and wrap second petal around first one from the opposite side lightly pressing ends to stick. Continue with other two. Tuck last two points under "rose" and cup in hand gently to round the base. Place on a parchment paper-lined baking sheet. Repeat with rest. *Use excess corner trimmings to make leaves and place slightly under and next to roses. Brush all outsides with egg wash.
  • Pop into preheated 375 degree oven and bake for about 25 minutes until golden brown. Remove to a cooling rack.
  • Place roses onto serving plates, drizzle each with last of re-warmed honey sauce. Garnish with caramelized honeyed-pistachios. Serve warm.
  • For Alternative Filling: In small bowl, stir cream cheese with dark brown sugar and vanilla bean seeds if more in the pod until well mixed. (*You can always add a 1/4 tsp. vanilla extract if no more seeds.) Divide into 4 small mounds, chill, and use in place of brie.