Recipe for Puff Pastry with Fig and Maple Syrup Filling

Candied figs: Wipe the figs and slice them. Heat the butter in a skillet. Add the fig slices and maple syrup. Allow to gently simmer with brown sugar and vanilla sugar for about 5 minutes. Stir well with a wooden spoon from time to time to coat the figs with the butter and sugar mixture. Let them cool and set aside. Preheat your oven to 180°C. Roll out the puff pastry on a baking sheet. Cut it into quarters and score it (as shown in the photos). The strips should be 2 cm wide.

To finish, place the candied figs on each slice of puff pastry. Fold the pastry over the candied figs. Brush the pastry with the beaten egg. Bake for 20 minutes. Let cool, then dust with powdered sugar. Enjoy. A little tip: If you notice that your pastry is becoming soft during preparation, a quick moment in the freezer can help.