Autumn Puff Pastry Fig & Cranberry Rolls
A delightful dessert roll made with figs, cranberries, and nuts, wrapped in flaky puff pastry.
Ingredients
- 1.0 sheet puff pastry
- 1.0 cup fresh figs, chopped
- 0.5 cup dried cranberries
- 0.25 cup pecans, roughly chopped
- 0.25 cup brown sugar
- 1.0 teaspoon ground cinnamon
- 1.0 teaspoon vanilla extract
- 1.0 egg for egg wash
- 1.0 tablespoon milk, for egg wash
- 0.0 pinch salt
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the chopped figs, dried cranberries, pecans, brown sugar, cinnamon, vanilla extract, and a pinch of salt. Mix well.
- On a lightly floured surface, roll out the thawed puff pastry into a rectangle, about 12x14 inches.
- Spread the fruit and nut mixture evenly over the rolled-out puff pastry, leaving a small border along the edges.
- Starting from one of the longer sides, roll the pastry into a log, ensuring the seam is on the bottom.
- Using a sharp knife, cut the log into 1-inch thick slices and place them cut-side up on the prepared baking sheet.
- In a small bowl, whisk together the egg and milk to create an egg wash, then brush the tops of each roll.
- Bake for 20-25 minutes, or until the rolls are puffed and golden brown.
- Remove from the oven and allow to cool for a few minutes. Dust with powdered sugar if desired before serving.
- Serve warm as a delightful dessert or sweet treat.
Notes
Optional: dust with powdered sugar before serving.