If you have yet to ask Santa for anything this Christmas….you’re gonna want to go ahead and ask him for a lifetime supply of these ricotta stuffed figs.
I really feel like I’ve been on a roll this week. Usually I get super inspired around Thanksgiving to come up with new meals, and then I pretty much just stick to baking when it comes to Christmas. And considering these 50 plus degree temps have made it feel more like spring, I’m shocked I’ve been inspired for holiday cooking at all. WHITE CHRISTMAS WHERE ARE YOU?!
ANYWAYS, these beautiful, delicious stuffed figs are crazy easy to make and a great addition to my holiday menu. I’d always been scared of phyllo dough and now that I used so much of it, I have no idea why. It’s not so bad, and I’m looking forward to using it more often, probably for more cute, stuffed appetizers like these.
So if you need a last-ditch holiday dish, you will be amazed at how quickly these fancy little pouches come together. Merry Christmas Eve!
1 package organic phyllo dough
1 batch cashew ricotta (about 2 cups soaked cashews, 1/2 cup almond milk, some lemon juice or ACV, olive oil and salt and pepper in the food processor)
20-24 dried figs (whatever kind is fine)
Olive oil or vegan butter for brushing
BALSAMIC GLAZE
4 tbsp balsamic vinegar
4 tbsp organic brown rice syrup
- Preheat oven to 325 degrees
- Roll out your package of thawed phyllo dough
- Cut the sheets into four equal sets out squares (all your pieces should be about 6 inches by 6 inches)
- Lay 2 to 3 squares ontop of each other at a time, and brush with oil or butter
- Slice a fig in half and stuff with a heaping tablespoon of ricotta
- Place in center of phyllo squares and fold up the side to form a little pouch
- Place each pouch in greased muffin tins then brush the tops with more oil or butter
- Bake at 325 degrees for about 20 minutes
- Whisk together glaze ingredients and pour over pouches once cooked
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