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  • fig almond spread tartlets

    ingredients
    1 package (15 count) Athens Mini Fillo Shells
    8 tablespoons softened blue cheese
    5 tablespoons of THE GRACIOUS GOURMET FIG ALMOND SPREAD
    3 tablespoons toasted sliced almonds


    instructions
    Bake the fillo tartlets in a preheated 350 degree F oven for about 5-7 minutes until nicely browned.
    Remove and cool. Add 1 . teaspoons blue cheese to each tartlet shell. Spoon 1 teaspoon
    of THE GRACIOUS GOURMET FIG ALMOND SPREAD over the cheese in each tartlet.
    Sprinkle each with . teaspoon of toasted sliced almonds. Serve immediately.

  • fig almond spread pastry twists

    ingredients
    1 frozen puff pastry sheet (approx. 8 oz.), thawed using package directions

    1/2 cup THE GRACIOUS GOURMET FIG ALMOND SPREAD
    1/4 cup powdered sugar
    1/4 tablespoon orange juice concentrate, thawed
    1/2 tablespoon heavy cream
    1/4 cup sliced almonds, toasted


    instructions
    On lightly floured surface, roll out pastry into a 12 x 10-inch rectangle, carefully smoothing
    out folds in sheet. Cut in half lengthwise. Cut each half crosswise into 4 strips (5 x 3-inch).
    Spread 1 tablespoon THE GRACIOUS GOURMET FIG ALMOND SPREAD down middle of each
    strip, leaving a .” border on all sides. Fold each strip in half lengthwise, pressing edges and
    ends together. Twist each strip 3 times. Place on parchment-paper-lined baking sheet.
    Bake at 425ÅãF, 12 to 15 minutes, or until golden brown. Transfer to wire rack.
    Stir together powdered sugar, orange juice concentrate, and enough cream to make a glaze;
    brush onto warm pastries. Sprinkle with toasted almonds. Serve warm.
    Makes 8 servings.

  • baked brie in puff pastry with fig almond spread

    ingredients
    1 13.2-oz. round of Brie, cold
    1/3 of a 10 oz. jar of THE GRACIOUS GOURMET FIG ALMOND SPREAD
    One 1.1-lb package of frozen puff pastry, thawed
    1 beaten egg


    instructions
    On a lightly floured surface, lay out one piece of puff pastry dough and roll it slightly with a
    rolling pin just to even out the cracks. Be sure there are no holes in the pastry or the cheese
    will leak out. Calculate the approximate size of dough that you will need to wrap the cheese
    including enough to overlap across the bottom. Cut off the excess dough and save for
    decoration or another dish.
    In the middle of this piece of dough, spoon on a circle of THE GRACIOUS GOURMET FIG
    ALMOND SPREAD the size of the round of cheese. Place the cheese directly on top of the
    circle of spread.
    Wrap the pastry dough around the sides and over the bottom of the cheese. Make a neat
    little package completely encasing the cheese and brush inside the bottom flaps with the
    beaten egg. Press with your fingers to seal the pastry flaps. Turn over the entire package
    and brush the top and sides with more of the beaten egg. You can even decorate the top
    with bits of the leftover dough. It will adhere to the wet egg wash. Now place the prepared
    cheese into the refrigerator until ready to bake. This can be prepared to this point hours or
    even the day before you intend to bake it.
    When ready to bake, preheat the oven to 425 degrees and place the wrapped cheese on a
    parchment paper-lined baking tray. Bake about 15 minutes or until the pastry is a nice
    golden color. Serve at once while the pastry is hot and the cheese is runny.

     

    One 13.2 oz. round of Brie will serve 4 to 6 persons- two will serve 8 to 12, etc.
    Preparation time: about 30 or 40 minutes depending on the time spent decorating.