1. To make Fig Preserve: 2. Sauté the chopped shallots in butter until softened, but not browned. Add chopped dried mission figs, port and dried thyme. Simmer for 5 to 7 minutes or until figs are tender and most of liquid is absorbed; cool. 3. Purée in food processor to a rough paste. 4. To prepare Twists: 5. Preheat oven to 400*F. 6. Place pastry sheets on lightly floured work surface. Beat egg and water, set aside. Spread fig preserve evenly over one pastry sheet. Sprinkle blue cheese and 3/4 cup hazelnuts over preserve. Place second pastry sheet over hazelnuts. 7. Brush top of pastry with beaten egg. Sprinkle with 1/4 cup chopped hazelnuts, gently pressing nuts into pastry. Turn pastry over and repeat with beaten egg and remaining hazelnuts. Pastry should measure 9x12". 8. Cut pastry across shortest width into 1/2-inch strips. Twist and arrange on greased baking sheet. Bake at 400*F for 15 minutes or until risen and golden. Cool on wire rack. ---------------------------------------------------------------------------
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