Before I get into this post, I just wanted to say that this is going to be my last post until April 25. The holiday of Passover begins tonight so I am taking some time off from blogging and will enjoy this chance to relax with my family. So now let’s get into this final recipe before my little break.
Since I made the Roasted Bell Pepper & Rosemary Dip in my last post, I wanted to jump ahead to these Figs in a Blanket. This recipe is a vegan play on pigs in a blanket which is traditionally made with puff pastry and hot dogs. This version has puff pastry, fresh figs and the roasted bell pepper dip.
These were a little messy to roll up but they turned out pretty cute. I had some quite large figs so I cut them in quarters (instead of halves) and followed the recipe the same way. I love the poppy seeds on top too, it’s such a classic addition!
These baked up quite nicely. They did take a little longer to bake for the puff pastry to be fully cooked through and flaky but they turned out great! I love all appetizers that are made with puff pastry and these were no exception.
I wasn’t sure how the smokey red pepper dip would go with the fig but it was such a nice combination! The fig has a little sweetness which goes well with the creamy dip and the flaky pastry. Very nice little bites!
For anyone who celebrates Passover, or Easter with which it overlaps this year, I hope you have a happy holiday. I’ll talk to you after!