- 4 cups chopped California Fresh Figs
- 2 tablespoons water
- Zest of a small lemon
- ½ teaspoon vanilla extract
- 1 sheet puff pastry
- 1 cup port wine
- 3 California Dried Figs, stems removed and chopped
- 4 ounces soft goat cheese, crumbled
- 2 to 3 tablespoons milk
Simmer the fresh figs with water in a 2-quart saucepan for about 45 minutes. Set aside to cool completely. Flatten the pastry to make a 12-inch square, and cut make nine 4-inch squares.
Preheat the oven to 350 degrees F.
Spoon 2 tablespoons of the fresh fig filling into center of each square. Moisten edges with water and fold corner to corner, pinching edges together to seal. Arrange on baking sheet lined with parchment and bake for 15 minutes until puffed and golden brown.
While the turnovers bake, make the port reduction. Combine wine and dried figs in small saucepan. Heat to a simmer and cook gently for 15 minutes. Strain and set aside.
Mix goat cheese and milk together in a small bowl until smooth and creamy. To serve, spoon some crema onto nine individual serving plates. Arrange turnovers on top and drizzle with port reduction. Alternatively, you can serve the crema and reduction on the side for each person to add their own desired amount.