Ingredients
4 ounces cream cheese, softened2 teaspoons dark brown sugar1/2 teaspoon vanilla extract1 vanilla bean1/4 cup spun or regular honey1/2 teaspoon balsamic vinegar8 fresh figs1 package (17.3 ounces) frozen puff pastry, thawedEGG WASH:1 large egg1 tablespoon water1/4 cup pistachios, chopped
Preparation
In a small bowl, mix cream cheese, brown sugar and vanilla. Divide into 8 small mounds. Refrigerate 30 minutes or until firm.
Meanwhile, preheat oven to 400°. Split vanilla bean lengthwise. Using the tip of a sharp knife, scrape seeds from the center; place in a small microwave-safe bowl. Add honey and balsamic vinegar. Microwave, uncovered, at 80% power for 20 seconds; stir to mix.
Slice each fig lengthwise into 6 slices; place on a parchment-lined 15x10x1-in. baking pan. Drizzle with 2 tablespoons honey sauce. Roast 8-10 minutes or until softened. Cool on pan on a wire rack.
Unfold 1 sheet of puff pastry. On a lightly floured surface, roll out pastry just enough to smooth surface. Cut into 4 equal pieces; trim off corners to round. Cut about halfway from each rounded corner in toward center. Place a cream cheese mound in the center of each pastry. Top with 6 slices cooled roasted figs; drizzle tops with 1/4 teaspoons honey sauce.
In a small bowl, whisk egg with water; brush pastry with egg wash. Fold up 1 petal of dough wrapping around filling. Wrap second petal around first petal from the opposite side, lightly pressing ends to stick. Continue with other 2 petals. Tuck last 2 points under rose, and cup in hand gently to round the base.
Place on parchment-lined baking sheet. Repeat with remaining puff pastry sheets. Use excess corner trimmings to make leaves, and place slightly under and next to roses. Brush outside of pastries with egg wash. Bake 25-30 minutes or until golden brown. Remove to a cooling rack. Place roses on a serving plate; drizzle with re-warmed remaining honey sauce. Top with pistachios; serve warm.
