Kelly Williams’ Honey-Roasted Balsamic-Vanilla Bean Fresh Fig Pastry Roses with Brie & Caramelized Honey-Pistachios runner up entry in the Sue Bee Honey Sweet Eats Recipe Contest!

Honey-Roasted Balsamic-Vanilla Bean Fresh Fig Pastry Roses With Brie and Caramelized Honey-Pistachios
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Ingredients
  1. 1/4 cup Sue BeeĀ® Spun Honey
  2. 1 vanilla bean, sliced open lengthwise and seeds scraped out*
  3. 1/4 teaspoon sweet, aged balsamic vinegar, or more to taste
  4. 4 fresh figs, stems trimmed off, sliced lengthwise into 6 pieces
  5. 1 sheet puff pastry, rolled a little thinner
  6. 4 1-inch cubes brie cheese
  7. 1 extra-large egg (beaten with 1 tablespoon cold water)
  8. 2 tablespoons shelled and salted pistachios
Alternative Filling
  1. 2 ounces cream cheese, softened
  2. 1 teaspoon dark brown sugar
  3. *Plus any last seeds you can get out of the vanilla bean, there's always a bit more
  4. **You can also add 1/4 teaspoon vanilla extract
Instructions
  1. Preheat oven to 375 F.
  2. In small bowl, add Sue Bee Spun Honey, the seeds from one vanilla bean and balsamic vinegar.
  3. Warm in microwave at 80 percent heat for 20 seconds.
  4. Stir to mix. (Add more vinegar if you'd like.)
  5. In another small bowl, stir 1 tablespoon of the honey sauce with 2 tablespoons shelled, salted pistachios.
  6. Pour onto parchment paper-lined baking sheet.
  7. Bake in preheated oven for 4-5 minutes. Watch carefully.
  8. Remove to rack to cool on baking sheet. Turn oven up to 400 F.
  9. Place sliced figs onto another parchment paper-lined baking sheet. Drizzle evenly with 1 tablespoon of the honey sauce.
  10. Roast in preheated oven for about 8-9 minutes.
  11. Remove to rack to cool on baking sheet. Unwrap (thawed) puff pastry sheet and roll out a little to smooth on lightly floured surface.
  12. With a pizza wheel, cut into 4 equal pieces, trim off corners to round, and cut in about halfway from each rounded corner in toward center.
  13. Place a 1-inch cube of brie in the center of each. Top with 4-6 slices cooled roasted figs, drizzle the tops of each with 1/4 teaspoon honey sauce. (How many slices of figs depends on size of figs.)
  14. Fold up 1 "petal" of dough wrapping around filling.
  15. Moisten the rest of the edges, and wrap second petal around first one from the opposite side lightly pressing ends to stick. Continue with other two.
  16. Tuck last two points under "rose" and cup in hand gently to round the base.
  17. Place on a parchment paper-lined baking sheet. Repeat with rest. *Use excess corner trimmings to make leaves and place slightly under and next to roses.
  18. Brush all outsides with egg wash.
  19. Pop into preheated 375 F oven and bake for about 25 minutes until golden brown.
  20. Remove to a cooling rack. Place roses onto serving plates, drizzle each with last of re-warmed honey sauce.
  21. Garnish with caramelized honeyed-pistachios. Serve warm.
For Alternative Filling
  1. In small bowl, stir cream cheese with dark brown sugar and vanilla bean seeds if more in the pod until well-mixed. (*You can always add a 1/4 teaspoon vanilla extract if no more seeds.)
  2. Divide into 4 small mounds, chill, and use in place of brie.
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