Fig and gorgonzola pillows

Fig and gorgonzola pillows

MAKES 18 PILLOWS

Beginning in late summer, the battle for the garden figs begins. Our local squirrels and birds decide our fig tree is their favorite restaurant, but we also want to make sure we get our fair share. The pups do a valiant job of guarding, but there is only so much a canine can do against a tree dweller. It's always an amusing scene to see the pups wriggle and whine under the tree, clearly wishing they had wings.
Since we started making these fig and gorgonzola pillows, we've spent even more time on fig watch. Flaky, buttery puff pastry, figs, onion, gorgonzola, and often prosciutto all bake up together into an amazing savory-sweet treat. Good thing our fig tree keeps growing like a weed.

INGREDIENTS

• 1 tablespoon olive oil, plus more for drizzling
• 1 medium onion, sliced
• 3 pounds (1.4kg) Puff Pastry Dough
• Flour, for dusting work surface and dough
• 1 egg white
• 4 ounces (113g) prosciutto (optional)
• 6 ounces (170g) gorgonzola
• 14 to 16 fresh figs, cut into quarters
• Freshly cracked black pepper

DIRECTIONS

1. Preheat the oven to 500°F (260°C). Line three sheet pans with parchment paper.
2. Heat a saut pan over medium heat. Add the oil and onion, and cook, stirring occasionally, until the onions are soft, about 5 minutes. Set aside to cool.
3. Divide the puff pastry dough into three even sections, to make it easier to handle. Wrap two sections and place them in the fridge while you work with the first section.
4. On a lightly floured surface, roll the first section of dough out to a 12-by-18-inch (30-by-45-cm) rectangle, dusting the top and the bottom of the dough with flour as necessary.
5. Cut the dough into six 6-inch (15-cm) squares, using a ruler to mark the edges and help guide you.
6. Take one square and fold two diagonal corners to meet in the center. Repeat for the other two corners. Press to seal where the corners meet, and place the pillow on a lined sheet pan. Repeat with the other squares of dough.
7. In a small bowl, whisk together the egg white and 1 tablespoon water. Brush the pillows with the egg wash.
8. Place a scattering of onions on each pillow. Top with a small slice of prosciutto, if using. Pinch a few pieces of gorgonzola onto each pillow.
9. Add 2 or 3 fig quarters to each pillow. Add a bit of freshly cracked pepper to each pillow and drizzle the pillows with a little olive oil.
10. Repeat with the other two sections of dough, keeping the assembled pillows in the fridge until ready to bake.
11. Bake for 15 minutes, rotating the pans once after 10 minutes, until the puff pastry is golden.

NOTE Unless your oven capacity is very large, it is advisable to bake the pillows one sheet pan at a time to ensure even baking. If you have a good-size convection oven, you can bake them all at once, evenly spaced in the oven; just make sure to adjust cooking time as needed (the puff pastry may cook faster in a convection oven), and rotate the trays once during baking.