- 1/2 cup + 2 Tbsp liquid honey
- 2 Tbsp freshly squeezed lemon juice
- 24 small California Dried Mission Figs
- 1 egg
- 2 sheets puff pastry, thawed according to package directions, each about 10 inches square
- 1/4 cup + 1 Tbsp black sesame seeds, divided
- 2 oz cream cheese
- 2 oz goat cheese
- 1/4 cup heavy cream
Preheat oven to 375°F. In medium saucepan set over medium heat, combine 2 cups water, honey and lemon juice. Stir in figs. Reduce heat to medium-low. Cook, stirring occasionally, for 12 to 15 minutes or until figs are softened and liquid has thickened; let cool completely. Strain and reserve fig syrup.
In small bowl, beat together egg with 2 tsp water; set aside.
Place puff pastry sheets one at a time on lightly floured work surface. Cut pastry into twenty-four 4 x 1/2-inch strips.
Brush a pastry strip with egg wash and roll up around a fig. Transfer rolled fig, seam-side down, to parchment paper–lined baking sheet. Brush top of each pastry with egg wash and sprinkle with 1/4 cup black sesame seeds. Repeat with remaining pastry strips, figs, egg wash and sesame seeds.
Bake for 12 to 15 minutes or until golden brown and puffed.
Meanwhile, in medium bowl, using handheld electric mixer, beat cream cheese, goat cheese and cream for 3 to 5 minutes or until soft and whipped. Transfer to piping bag fitted with desired tip.
Drizzle fig syrup on each pastry and pipe whipped cheese mixture on top. Sprinkle with remaining 1 tbsp sesame seeds.
TIP: Substitute puff pastry with refrigerator rolled pie crust, if preferred.
Serve with an array of mustards, if desired, for dipping.