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Working with one square at a time, pull up all the sides of the pastry and twist and squeeze into a little “purse”.  Don’t be too concerned on how they look in their “naked state”.  They will turn golden brown and puff up when baked and that get rid of any of the imperfections your eye might see during the stage.  Brush the outsides of the bundles with more egg wash (this helps them get golden brown when baked) and sprinkle with a little salt.

Put the bundles on the prepared baking sheet and put into the oven for about 25 minutes until brown and completely cooked through.  Don’t worry if juices escape during the bake, that is absolutely normal and they will taste great.


You can prepare the bundles and put them on the baking sheet and hold them in the refrigerator for several hours.  Then, just bake them off when your guests arrive.  The glaze can be mixed ahead and then just put in the microwave right before serving for a great “almost make ahead” appetizer.


Fig, Gorgonzola & Pecan Bundles With Warm Honey & Rosemary

A puff pastry bundle filled with fresh figs, blue cheese and chopped pecans then drizzled with warm honey scented with fresh rosemary and Calabiran chili flakes is the perfect beginning to any meal.
5 from 1 vote
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Starter
Cuisine General
Servings 4 Served
Calories 95 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


  • 1 Puff pastry sheet (out of a box of two)
  • 6 Fresh figs
  • 2 Oz. Gorgonzola blue cheese, cut into four cubes
  • 2 Tsp. Chopped pecans
  • 1 Egg, beaten
  • Salt & Pepper to taste
  • Flour to dust your board or cutting surface
  • 2 Tbsp. Honey
  • 1 Tsp. Chopped fresh rosemary
  • Pinch of Calabrian chili flakes
  • Pinch Maldon sea salt


  • Thaw the pastry sheet on the kitchen counter for 10 minutes. Preheat the oven to 400 degrees and prepare your baking sheet. I cover mine with tinfoil for easy cleanup.
  • Wash and dry your figs. Cut of the stem end. Cut the figs into a small dice. You can buy your pecans already chopped, but if you haven’t chop them finely.
  • Unfold your pastry on a lightly floured surface and using a rolling pin, flatten out the dough and form it into a square by rolling the dough in that direction. Cut into four equal pieces.
  • Distribute the chopped figs among all four pieces of dough. Mound that in the middle then top with a piece of the cheese and evenly distribute the pecans among all four squares.
  • Beat the egg in a small bowl. Brush the exterior of each pastry square with the egg wash. Bring the opposite corners of the dough together, pinching and sealing it into a cute little bundle. Do this to all four squares.
  • Now, brush the bundles with the egg. Sprinkle with a little salt.
  • Bake the bundles for 25 – 30 minutes until golden brown and the dough is cooking through. (Some of the juice from the fruit make leak out during the bake. That is fine and will still be delicious.)
  • While the bundles make, mix your honey, chili flakes and rosemary in a small dish. Right before serving, heat the honey for 20 seconds in the microwave.
  • Plate the pastry, drizzle with the honey and sprinkle with the flaky Maldon sea salt to finish.


Calories: 95kcalCarbohydrates: 21gProtein: 1gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1mgPotassium: 188mgFiber: 2gSugar: 18gVitamin A: 108IUVitamin C: 2mgCalcium: 28mgIron: 0.4mg
Keyword appetizer, starter
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