Double Fig Danish

Did you know the fruit we call "fig" is technically a syconium? A fleshy hollow receptacle that develops into multiple fruit, this bulbous shape contains many small flowers only visible when you cut open a fig, with a small opening at the outward end allowing access to pollinators. Photo by Wesley Parsons.

Serves 8

Ingredients

1 sheet puff pastry

1 (8-ounce) package cream cheese

3 tablespoons honey

1 cup fig preserves

8 fresh figs, quartered lengthwise

1 egg, beaten

Instructions

Preheat oven to 425º. Defrost puff pastry. Place on a lightly floured surface and roll out to a 16 X 16-inch square. Cut into eight 4 X 4-inch squares. Beat cream cheese and honey together until well blended.

Divide cream cheese mixture evenly between the pieces of dough and spread to within ½-inch of edges. Spread 1 tablespoon fig preserves on top of cream cheese. Fold in corners and sides of dough, leaving center open. Arrange four slices of fig on top of each pastry. Brush edges with beaten egg. Place pastries on ungreased baking sheet. Bake for 20 to 25 minutes, until lightly browned. Cool and eat.