Special delivery… parcels of figgy goodness
By Katherine
The farmers market has had these wonderful figs for a few weeks and they’re worth every penny. They call them Chicago Hardy Figs; we call them delicious. This dessert would be delicious with a whipped cream, chocolate sauce or balsamic reduction, but it was just perfect as it was.
Figs in Phyllo
- 2 sheets phyllo dough, defrosted or made from scratch
- 12 fresh figs, washed, trimmed
- 3 tbsp butter, melted
- 2 tbsp honey
- 1 egg yolk
- 1 tsp milk or cream
Whisk egg yolk and cream in a small bowl. Set aside. In another small bowl, which butter and honey. Roll out one sheet of phyllo dough and brush top side with butter mix. Layer another sheet on and repeat. Do this four times. (In other words, each phyllo stack will be four sheets thick.) Cut dough into six even squares. Wrap a single fig in each one. Just pull each corn up and twist together at the top. (Think of a package a stork would deliver, but don’t think too hard, we don’t want that delivery here!) The picture above should come in handy here. Don’t worry if the seal isn’t super tight, gravity is in your favor here. Brush each package with the egg wash and place in a greased casserole or lasagna pan, with the fat part of the fig package down. Bake at 350 until phyllo is golden. About 15 minutes. Serve warm.
Rufus' Food and Spirits Guide 
Well, allow me to give you the number one prize for the best title for a recipe since the world has been giving titles to recipes. Figs in a Blanket. To good. Too good. Way too good!
😉
Yes, a great name for a delicious dessert. Love those figs!
I love the way you’ve presented this fig creation. Simple to prepare but also an elegant morsel to put on a dessert plate. And the name is a real winner. 🙂
It reminds me of a kind of baklava where you’d put ground nuts in the center and then fold up the corners and bake. However, that has a sugar/honey syrup poured over it once baked. Do you think you could do something like that with this dessert as well? Maybe served it with a dollop of sweetened mascarpone cheese. Cause I’m always thinking. 🙂
A syrup would be nice. Katherine kept it simple, but was considering doing a chocolate or port reduction. You can never go wrong with mascarpone cheese.
Oh my god… perfect recipe to use up my left over dough! 🙂
Still waiting for figs after a slow start to the year. Everything is late. Nice idea when we get some.
I couldn’t believe this post. I had barely gotten over the title when I realized that not only was our fig tree fruiting heavily, but I’d also just bought phyllo dough. Yay!
Oh to have a fruit tree, especially a fig one!
Bravo, Katherine – both for the title (HA!) and the wonderful recipe idea…
Interesting.
Thos look amazing! And I love the title!
So clever and so beautiful…a very, very appealing recipe!
Great post. I only wish I’d read it before I left for the market this morning.
So excited for fig season!
They do look delicious wrapped up in pastry like that!
We can;t grow figs here? can we? I am sure they cannot take the chicago winters! Why do they call them chicago hardy? anyway this is a gorgeous dessert, though i love anything in pastry! c
If you overwinter them properly you can. I live a little west of Chicago and just ordered one!
Ah…a lot fancier than pigs in a blanket!
I can imagine how gorgeous these would be. I would never have thought of cooking them in filo. I think I would have a bit of cream on them.
Absolutely perfect. I’ve never known anyone who made their own phyllo dough. I can only dream about makin something that will break with a bit of fresh air. I love figs and this is a terrific way to serve them simply and elegantly.
I didn’t know you could make figs much more delicious than just eating them raw, but I do believe you may have succeeded. Looks amazing!
I could really “fig out” on figs in a blanket! 😉
Katherine way to go on celebrating the start of the figgy season!
Sounds like a great dessert, I would love a vanilla ice cream with that
Lovely.
🙂 Mandy
Nice! I had pork chops for dinner last night and they had a black fig and raspberry salsa on them. I know that’s not really related, but it made me re-evaluate my feelings for figs. I might like them after all! So this figs in a blanket would be fun to try.
That is hilarious and sounds wonderful! Chicago Hardy? Hmmmmm… interesting! I think I’d call ’em delicious as well – never met a fig I didn’t like!
Have some figs in the fridge and a wonderful new bottle of balsamic. I’m drooling now. 😉
Those look amazing – and impressive! The kind of thing I would love to serve guests – or my own fat mouth.
I can just imagine the first bite – crispy thin crunch from the phyllo then soft and warm and sweet and inside. Divine.
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