Cooking Directions

• Heat the oven to 375°F.  Beat the egg and 1 tablespoon water in a small bowl with a fork.
• Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 16-inch square. Brush the pastry sheet with the egg mixture. Arrange the cheese on the pastry in 4 rows with 6 pieces in each row. Top each cheese piece with 1 fig half.
• Unfold the remaining pastry sheet on a lightly floured surface. Roll the pastry sheet into a 16-inch square. Place the pastry sheet over the filling, pressing firmly between the rows and around the edges to seal. Brush the pastry with the egg mixture. Using a fluted pastry wheel or sharp knife, cut between the 4 rows to make 4 strips. Cut each strip into 6 rectangles. Place the filled pastries onto 2 baking sheets. Refrigerate for 15 minutes or until the pastries are firm.
• Bake for 20 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on a wire racks for 10 minutes.  Serve warm with the Honey Balsamic Glaze.
• Honey Blasamic Glaze: Heat the vinegar, 1/2 cup water and honey in a 2-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the mixture is reduced by half and has a syrup-like consistency.

Ingredients

• 1 egg
• 1 tablespoon water
• 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
• 8 ounces (1 package) Camembert cheeseor Brie cheese , cut into 24 small wedges
• 12 dried figscut in half
• 0.75 cup balsamic vinegar
• 0.5 cup water
• 0.333 cup honey