Use your outdoor kitchen to whip up this delicious sweet & savory dessert. Combining melty cheese, soft dough and sweet figs, it’s sure to be well-received. You can also use leftover coals from a bonfire, making this a great option for home or camp.
Ingredients:
- 4 sheets of puff pastry dough cut into 3"x 4" rectangles
- 2 - 3 fresh figs sliced into thin pieces
- 25 g of triple cream brie with rind cut off
- Fig spread/jam (I personally like Dalmatia Imports Fig Spread)
- Vanilla ice cream (optional)
- 1 sprig of mint (garnish)
Gear:
Snow Peak Tramezzino
Instructions:
I am not a great baker so I cheat and use store bought pastry dough. My preference is the Dufour Puff Pastry Dough (can be found at Whole Foods) because it's made with butter and it makes a difference. First, you want to gently stretch and spread out each piece of puff pastry onto each section of the Tramezzino grooves.
Next, pick one side of the tramezzino to fill, as this will be the bottom. Then divide brie into two even pieces and put one onto each puff pastry. Top the brie with sliced 2-3 sliced figs. Don't overfill because you don't want the figs to slide out.
Once the fillings are ready, close the other side of the Tramezzino onto the bottom and latch it tightly! Then stick it into hot coal that covers the top and bottom of the Tramezzino.
Sit back, relax, drink more sake and enjoy the sweet and buttery smell from the pastry. Check on the pastry at 10 minutes and if it's golden brown, it's ready!
Plating:
Dallop a generous scoop of vanilla ice cream on top of hot pastry. Finish with fresh fig toppings and a sprig of mint. Enjoy with loved ones!
