Fig Turnovers with Goat Cheese Crema and Port Reduction

  • Yield: 9 servings


Fig Turnovers:
4cups chopped fresh California figs
2tablespoons water
Zest of small lemon
1/2teaspoon vanilla extract
1sheet puff pastry
Port Reduction:
1cup port wine
3 dried figs, chopped
4ounces soft goat cheese, crumbled
2 to 3tablespoons milk


  1. To prepare the turnovers.  In a 2-quart saucepan, simmer figs with water, lemon zest and vanilla for about 45 minutes; set aside to cool completely.  Then, flatten puff pastry to make 12-inch square, and cut 3×3 to make nine 4-inch squares.  Spoon 2 tablespoons filling into center of each square.  Moisten edges and fold corner to corner, pinching edges together to seal.  Arrange on baking sheet lined with parchment, and bake for 15 minutes at 350F until puffed and golden brown.
  2. To prepare Port Reduction.  Combine wine and dried figs in small saucepan; heat and simmer gently for 15 minutes.  Strain and set aside.
  3. To serve, mix goat cheese and milk together till smooth and creamy.  Divide and spoon onto 9 individual serving plates.  Arrange turnovers on top and drizzle with port reduction.

Recipe courtesy of the California Fig Advisory Board.

Nutritional Info *per serving

  • Calories 300
  • Fat 14g
  • Cholesterol 5mg
  • Sodium 120mg
  • Carbohydrate 33g
  • Fiber 3g
  • Protein 5g