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Cinnamon Fig Labne Puff Pastry Bites
Puff pastry appetizers with cream cheese are the kind of small bite welcomed with wine or as an addition to a cheeseboard. Serve these fig feta puff pastry parcels while still warm and they might quickly become your favorite way to open up the appetite.
Recipe and Photos by Annelies Zijderveld
Makes 2 cups dip // 27 pastry bites
- Zest and juice from 1 orange
- 1 cup Orchard Choice / Sun-Maid California Dried Mission Figs, stemmed & halved
- 1/3 cup walnuts
- 8 ounces Karoun Mediterranean Labne
- 3 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- Dash kosher salt
- 1 large egg, lightly beaten
- 3 sheets puff pastry, thawed to manufacturer’s instructions
- 1. Heat orange juice in the microwave for 30 seconds. Stir in and steep figs for 10 minutes.
- 2. Preheat oven to 400F. Line a half sheet pan with parchment paper.
- 3. Toast walnuts. Cool. Coarsely chop walnuts.
- 4. Drain orange juice and pat figs dry. Set aside.
- 5. Mix labneh with walnuts, figs, brown sugar, cinnamon, salt, and 1 teaspoon orange zest in a food processor until chunky or finely chopped.
- 6. Cut each puff pastry sheet into nine squares. Place 1 tablespoon cinnamon fig labneh filling in the center of a puff pastry square. Tile two fig halves on top. Brush the edges of pastry square with egg wash. Fold pastry corners up. Pinch to seal. Brush outside of pastry with egg wash.
- 7. Bake for 20 minutes or until golden brown.
In this dip, we use California Dried Mission Figs from Orchard Choice and Sun-Maid. Known for its deep sweetness and intense fig flavor, it pairs well with the tanginess of our labneh. Skip the puff pastry and you’ve got a solid dip to serve with crackers, crostini or sliced fruit—if you go that route, finely chop the figs with the walnuts and stir into the labneh dip.