This is a paid post on behalf of California Figs. All opinions are my own.
This year, I’m hosting Thanksgiving. And by hosting I mean that my entire immediate family will be in my house for multiple days, since none of them live locally.
So in thinking about a holiday recipe to put together on behalf of California Figs, my mind didn’t immediately go to an entree or dessert. Since figs are so nutritious and easy to cook with, I started thinking about what I’m going to feed all those people the rest of the time.
Sure, there’s always milk and cereal. But people coming to visit *ME* means that *I* don’t have to travel with my kids. I’m grateful for that and I love to show it, so I like to roll out the red carpet for my guests…well, within reason. I love offering my fam something that looks and feels special, is (mostly) nutritious and filling, but actually doesn’t take all day to make. You know, because kids.
In the first iteration of this recipe, I actually tried my hand at making a homemade whole wheat pie crust. Hahahahaha. Ha. When it flopped, I remembered why I wanted to make a recipe like this in the the first place. It’s impressive, it makes my guests feel special, but doesn’t take all day. Enter:
Yup, store bought pie crust. Listen, folks, these brands know what they’re doing. Most of us don’t make bread from scratch daily and you don’t have to make pie crust either. This one is from Aldi but I find that most stores have a similar option. Just make sure to get the rolled-up frozen kind rather than the pre-formed ones already in a dish.
I got three smaller circles from each crust using the pictured pot lid as a stencil. And of course, if you are a pie-crust-making extraordinaire, by all means make it from scratch!
Speaking of easy hacks, let’s talk about these beautiful figs. Fresh figs are amazing when you can find them, but dried figs are a super convenient option that:
- Are a special twist. On some level, I think most people associate figs with the winter holidays but they don’t always think to cook with them.
- Have the nostalgia factor! Whether it’s the Fig Newtons you grew up on or an association with figs such as picking them from the tree at your grandmother’s house or trying them for the first time while studying abroad, I think the fact that they’re not as common as apples and oranges means that they evoke special memories for most people.
- Are so, so easy to cook with. You don’t have to add a ton of sugar like cranberries or make sure they’re perfectly ripe like persimmons. Stock up on a few packages now and pull them out whenever you want to whip up something special.
If you grew up on Fig Newtons like I did, you might associate figs with the dark black and purple color you see pictured. Those are mission figs, which are richly sweet and have almost a toffee flavor. Golden figs, pictured above, have a beautiful golden orange color once cooked in this recipe but often appear light brown in the store. They have more of a caramel flavor. Both varieties are super sweet and complex in flavor, which is why this recipe doesn’t need much added sugar (again, making it perfect for breakfast!)
Okay, back to cooking. To keep the filling super quick to make, I’ve just mixed the chopped dried figs with a little bit of jam. You can use any flavor…fig jam is perfect if you can find it, of course. I think strawberry compliments the fig flavor really well, so that’s what I used here, but apricot would also be great. If you choose to cook with golden figs, just keep in mind that a dark jam like grape or blueberry might affect their pretty color.
Once it’s time to fold up the galettes, it might take you a few tries (and a YouTube video or two) to get the hang of crimping the sides, but it definitely goes quickly once you get the hang of it. And anyway, galettes are supposed to be rustic looking, so they don’t have to be perfect!
Possibly the “fanciest” step in this recipe is brushing the mini galettes with an egg wash and sprinkling them with coarse sugar. It takes a little extra time, but it’s super worth it once you see the perfectly golden color and the crispy, caramelized sugar (hey, I said this recipe didn’t have *much* added sugar…)
Now, I’ve been talking about these galettes as a breakfast food but of course, you could easily serve these for dessert along with a scoop of vanilla ice cream. No matter when you serve them, it’s great to know that they keep really well in a sealed container at room temperature. Just warm them up in a toaster oven for a few minutes to get them back to their crispy delightfulness.
Holiday meals with figs:
If I now have you thinking about figs as something to add to your holiday meals to make them extra-special, I encourage you to check out California Figs’ new cookbook, which is available on their website. This book includes 62 extra-special recipes (some from a James Beard award-winning chef!) as well as lots more information on what makes figs so special.
So, where do you stand? Red carpet breakfast for your guests or all eyes on the big Thanksgiving dinner and your guests can fend for themselves for the other meals? I’d love to know!
Mini Fig Galettes
This easy-to-make mini galettes only look fancy. With prepared pie crust and dried figs, they come together in a snap!
For the Fig Filling
- 16 oz. dried figs I used 8 oz. each mission and golden figs
- 1/2 cup jam, such as fig, strawberry or apricot Darker jams like grape may alter the color of golden figs
- 1/2 cup water
To Assemble the Galettes
- 4 prepared pie crusts roll-out variety
- coarse sugar for sprinkling
Allow pie crust to thaw, either at room temperature for several hours or overnight in the refrigerator.
To Make the Fig Filling
Remove stems and chop figs.
Bring water to a simmer in a saucepan. Dissolve jam into water (If you are using both types of figs, divide the water and jam equally between two pans).
Add chopped figs to saucepan(s). Stir to combine and simmer until most of the liquid is absorbed, about 10 minutes.
To Assemble the Galettes
Preheat oven to 350F.
Dust a surface with flour and roll out pie crusts. Use a bowl or pot lid about six inches in diameter to trace three small circles into each crust and cut out with a knife (making twelve circles total).
Line two baking pans with foil or parchment paper. Lightly grease the lining and place six dough circles on each pan.
Divide the fig filing between all twelve circles.
Crimp the edges of each circle to form the galettes.
In a bowl, beat the egg. Brush each galette with the egg wash and sprinkle with coarse sugar.
Bake for 25-30 minutes until golden brown and cool on a baking rack.