This recipe is part of the “Celebratory Goose Dinner” miniseries. For the complete menu, timetable, and printable shopping list, see the introductory post.
While my guests were happily munching on their scallops, I popped these suckers in the oven to cook, having assembled them earlier on that day. I have to admit — not only did these taste good, but they were a lot of fun to make. While it would be a bit of a stretch to refer to these as “unfussy,” there’s a certain amount of freedom in forming them…rolling blue cheese into balls with your (clean!) bare hands, halving the figs and affixing them as best you can around the cheese (gaps are expected), then enveloping the package with a blanket of delicate cured meat… It actually brought me back to being a kid and working with play-doh.
For a perfectionist like myself, it’s an absolutely freeing and playful process. The end result? Pure satisfaction.
Phyllo-Wrapped Figs with Prosciutto and Stilton
from Bon Appétit, December 2002, adapted from The Gatehouse Restaurant, Providence, RI
- 16 teaspoons Stilton cheese (about 4 ounces)
- 32 dried black Mission figs
- 4 6×4-inch thin prosciutto slices, cut lengthwise in half
- 8 sheets fresh phyllo pastry or frozen, thawed
- ¾ cup (1½ sticks) unsalted butter, melted
- 2 cups Ruby Port
- ¼ cup balsamic vinegar
- 2 tablespoons sugar
- 1½ cups whipping cream
- 4½ tablespoons pine nuts, toasted
Form 2 teaspoons cheese into 1-inch-long log. Place 4 dried figs around cheese and press gently to adhere. Wrap 1 prosciutto strip around fig bundle. Repeat with remaining cheese, figs, and prosciutto.
Place 1 phyllo sheet on work surface (keep remaining phyllo covered with plastic wrap and damp towel). Brush phyllo lightly with melted butter. Top with second phyllo sheet; brush with butter. Repeat with 2 more phyllo sheets. Cut stacked phyllo sheets into four 6-inch squares (discard phyllo trimmings). Place 1 fig bundle in center of 1 phyllo square stack. Bring all edges of phyllo square up toward center and squeeze firmly at top, forming pouch and enclosing fig bundle completely. Place on baking sheet. Repeat with remaining phyllo sheets, melted butter, and fig bundles, forming a total of 8 pouches. Brush outside of phyllo pouches with remaining melted butter. Can be made 6 hours ahead. Cover and refrigerate.
Preheat oven to 375°F. Bake pouches until golden, about 17 minutes.
Meanwhile, bring Port, balsamic vinegar, and sugar to boil in medium saucepan. Boil until mixture is reduced to ¼ cup, about 15 minutes.
While Port mixture is being reduced, boil cream and pine nuts in another medium saucepan until reduced to 1 cup, about 8 minutes. Remove cream sauce from heat; season sauce to taste with salt and pepper.
Spoon 2 tablespoons cream sauce onto each of 8 plates. Place 1 phyllo pouch atop sauce. Drizzle each lightly with Port sauce and serve.
Tips from The Hungry Crafter:
- I admittedly went a little overboard with the butter on this one. It doesn’t need it. I still didn’t use the full amount called for in the ingredients list, so keep that in mind. I think the key part of the directions is where it says “Brush phyllo lightly with melted butter.” Certainly you need to use a light hand so as not to tear the dough. But it applies to the amount of butter as well.
- If making the sea scallops as well, feel free to use the Port wine reduction from that recipe for both appetizers — no need to make two versions. Although I must say, the addition of balsamic vinegar in this version is a nice complement to the blue cheese.