Fig Jam Straws

I truly believe that puff pastry is one of those quintessential foods. I have yet to conquer making it myself; definitely a bucket list item. However for now the store bought form is ideal. Simply let it defrost, a quick once over with a rolling pin on a lightly floured surface and you are ready to let the magic begin.

Sunday morning we watched our traditional weekend edition of Good Morning America with our coffee in hand. What goes better with a cup of hot, rich flavored coffee than a pastry? I had pinned a post to my “Delish Desserts” board for these jam straws. It has been on my mind for sometime to make. Today was the day. By the way, if you have not gotten involved with pinterest, check it out.  You can follow me here.

My adoration with fig jam continues. About a month ago, I made 48 jars of the balsamic fig jam to have for holiday gift giving and our own enjoyment. I actually need to do another batch of 48 or more, since the fig season is short in duration. These jam straws were perfect with the fig jam and a hint of confectioners sugar sprinkled on top. It was hard to eat just one.

Next I am going to do a savory version with pesto and a sprinkle of parmesan cheese on top. Perfect with a nice chilled glass of Vermentino or Sauvignon Blanc. Let me know what flavor you would enjoy??

Fig Jam Straws

1 package puff pastry (2 sheets)
1/3 C. Balsamic Fig Jam
Flour for dusting
Powdered sugar for sprinkling

Preheat oven to 400 degrees. Line two cookie sheets with parchment and set aside.

Allow puff pastry to thaw as directed on the package. Dust work surface with flour and lightly dust rolling pin with flour. Roll out puff pastry until about 2" larger on each side. Cut crosswise into two rectangles.

With a pastry brush, coat one piece of puff pastry with half the jam. Cover jam-coated piece with the remaining plain piece of puff pastry and gently roll together with rolling pin - not too hard, or your jam will squish out.

Slice into long or short strips and twist, then place on parchment lined pan. Bake for 15 minutes or until golden brown. Let cool before removing from the pan. Sprinkle generously with powdered sugar.

Repeat process with second sheet of puff pastry.

Fig and Balsamic Jam

1 Lb. Figs, Black Mission, stems removed and coarsely chopped
¾ C. Sugar
¼ C. Balsamic Vinegar
Fresh Lemon Juice

Combine the figs, sugar, and balsamic vinegar in a large saucepan. Bring to a simmer over medium to high heat. Then lower the heat to maintain a gentle simmer and cook. Break up the large pieces and stir periodically until the jam thickens. Remove from the heat and squeeze about a tablespoon of lemon juice and stir. Taste and add more lemon juice if desired. If too chunky, you can use an emulsion blender to quickly pulse a bit smoother. You can either store in an airtight container in the refrigerator for up to a month or process them through your favorite canning method.