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    Home » Recipes » Breakfast & Brunch

    Fig Honey and Goat Cheese Strudel

    Published: Apr 12, 2021

    Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites.

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    This Fig Honey and Goat Cheese Strudel - with pistachios! - is a fancy, elegant addition to your brunch... but deceptively easy to make.

    A close up view of two fig, honey, and goat cheese strudel pastries on a tan coloured plate.

    When it comes to breakfasts, I like making one dish and letting my husband live on that for a week.

    While I tend to either skip breakfast, or grab a protein shake, leftovers, or whatever, I tend to do make-ahead stuff for him.

    He doesn’t have my weirdness when it comes to eating in the morning, so he shouldn’t be limited by my views on breakfast foods, LOL.

    So, he gets the traditional stuff.

    9 times out of 10, that’s a batch of some kind of muffins. I’ve made So. Many. Muffins over the years! All kinds of flavours - someday, I think I’ll do a cookbook of them.

    I’ve gone on the odd strata kick, where he’s ended up with something fun like my Ham, Swiss, and Kale Strata, Breakfast Bagel Strata, or even - most recently - my Deluxe Pizza Strata.

    Sometimes - when I’m in the mood to do some “Capital B *Baking*” (ie: rising dough and all) - it’ll be a batch of homemade bagels, or some bastardization of cinnamon buns.

    Apple Cinnamon Buns,
    Chai Cinnamon Rolls, Maple Walnut Spiced Pumpkin Buns, Strawberry Orange Rolls ... I tend to get a little “extra” about it, LOL.

    A close up view of two fig, honey, and goat cheese strudels on a tan coloured plate.

    Designing A Fancy Brunch Recipe

    With Mother’s Day coming up - as a food blogger who needs to be mindful of seasonality - I’ve had brunch on the mind lately.

    So, he’s been graciously serving as my guinea pig while I expand my breakfast/ brunch offerings here on the site.

    As I write this, he’s finishing off the last of the batch of Ambrosia Belgian Waffles I made a few days ago, to re-shoot for the blog.

    Recently, I decided to make him some Strudel.

    A close up view of two fig, honey, and goat cheese strudel pastries on a tan coloured plate.

    Breakfast Strudel

    Weird side story - I had no idea what to refer to these pastries as, as I was designing them.

    I started off calling them a “Danish”, as I’d known them as a kid... but that doesn’t seem right.

    I’d also seen this kind of thing called a Strudel - I used to buy them at Robin’s Donuts on a weekly basis, in Jr High. http://www.robinsdonuts.com/menu.aspx

    ... but I guess - technically - the use of puff pastry makes it NOT a strudel.

    Eventually, I got tired of thinking about it, and decided that if a major doughnut chain would call this a strudel, I’m just calling it a strudel.

    Done and done!

    A close up view of two fig, honey, and goat cheese strudel pastries on a tan coloured plate.

    Honey, Fig, and Goat Cheese Strudel

    While I would usually choose between cherry, cheese, or blueberry... I wouldn’t be me if I didn’t get a little weird with it, right off the bat. 🙂

    When doing my weekly grocery order recently, I came across some fresh figs. I had no idea they’d still be available at this time of year - I thought it was a summer/fall thing.

    I guess I’m still getting used to the wild availability of previously rare ingredients. So happy we moved to Hamilton!

    Anyway.

    The “It’s been too long since we’ve had some fresh figs” hit at the same time as the “let’s make strudels... but what kind?”, so a decision was easily reached.

    I tossed around the idea of doing a fig newton inspired pastry, but decided that would be a waste of *fresh* figs.

    I didn’t want an overly sweet pastry, so decided to use some goat cheese. A little honey to balance the bite from that, some pistachio - because really - and a plan was started!

    These got RAVE reviews! They may look fancy, but they take only minutes to make... it's a great payoff, both visually and taste-wise!

    A close up view of two fig, honey, and goat cheese strudels on a tan coloured plate.

    Tips for Puff Pastry Success

    These come together VERY quickly and easily, but there are a couple of things to keep in mind:

    1. Make sure to fully defrost your puff pastry, according to the manufacturer's directions. As always, I do not recommend microwaving it, as you’ll ruin it.

    Best to plan ahead, when using puff pastry!

    2. Try not to do this in an overly hot kitchen.

    I’d been cooking and baking all day, and my whole kitchen was basically an oven at that point. It made the whole thing a complete mess to deal with.

    Honestly, the day I was photographing this? I figured we’d have to do a reshoot.

    Amazingly, it all came together anyway.

    It’s just a lot easier to work with the dough and the cheese if it’s not extremely hot in the kitchen, so I’m always a fan of avoiding a bit of frustration when you can!

    A close up view of two fig, honey, and goat cheese strudel pastries on a tan coloured plate.

    Reheating Your Pastries

    While these are great fresh out of the oven AND at room temp, sometimes you’ll find yourself wanting to reheat one.

    While you CAN heat it up in the microwave, I definitely recommend heating it up in an air fryer, if that’s an option.

    Microwaving it will give you a soft result, but an air fryer crisps up the pastries beautifully - it’s like eating them fresh from the oven!

    The Instant Vortex 4-in-1 Air Fryer, 6 Quart by Instant Pot is the Air Fryer we purchased, and we love it.

    If I had my time back, I may have ordered this one - a size bigger - but we had no idea how much we'd use it, so we weren't really willing to pay more or sacrifice more counter space for it!

    I’m sure all air fryers are a little different, but for reference: he reheats his pastries for 2-3 minutes at 400F.

    A close up view of two fig, honey, and goat cheese strudels on a tan coloured plate.

    How to Make Fig, Honey, and Goat Cheese Strudel

    Prepare the Elements:

    Heat oven, line a baking sheet with parchment paper.

    Cream together goat cheese, cream cheese, honey, and 1 egg.

    A 3 part compilation image showing goat cheese, cream cheese, and honey being mixed together until smooth,

    Slice the figs

    A two part compilation image showing 6 fresh figs, first whole, then sliced.

    Chop the pistachios. I like them fairly fine, so I run them through my mini food processor.

    A small bowl of finely chopped pistachios.

    Whisk together the remaining egg and 1 tablespoon honey.

    An egg and some honey in a mug, about to be whisked together.

    Assemble the Pastries

    Unfold thawed pastry sheet onto parchment-lined pans.

    Cut each into 4 squares.

    A two part compilation image showing a whole sheet of puff pastry, then the same sheet cut into 4 pieces.

    Use a sharp knife to make cut strips (like a fringe) along the two long edges of each pastry square, ending ⅓ of the way towards the center.

    A close up view of the squares of pastry, after the "fringe" cuts have been made.

    Divide cheese filling into 8 portions, evenly spread filling over the center ⅓ of each pastry square.

    8 squares of puff pastry, with cheese spread down the center of each.

    Take one of the end strips and fold it across the filling, at a slight diagonal. Take the top edge strip from the other side, and fold it across the filling, ending just over the top of the first one. Continue, alternating sides, until the whole thing is “braided”.

    A two part compilation image showing the puff pastry being braided as described in the post.

    Use a pastry brush to liberally spread the egg mixture over each braid.

    A silicone pastry brush is used to brush honey-egg mixture over the braided pastries.

    Sprinkle each pastry with pistachios...

    A hand sprinkles chopped pistachios over each pastry.

    ... and top with slices of figs.

    3 braided pastries are shown, each with a line of sliced figs arranged up the center.

    Bake for 20-25 minutes, or until puffy and golden brown.

    Remove from heat, drizzle with more honey if you like.

    8 golden brown fig, honey, and goat cheese strudels.

    Serve hot or room temp.

    More Breakfast and Brunch Recipes

    Looking for more ideas to jazz up your breakfast experience! Here are a few more recipes for you:

    Ambrosia Belgian Waffles
    Apple Cinnamon Buns
    Baking Powder Biscuits
    Biscuits and Gravy - MY Way!
    Blueberry Banana Bread
    Breakfast Bagel Strata
    Breakfast Pizza
    Chai Cinnamon Rolls
    Chocolate Peanut Butter Banana Bread
    Deluxe Pizza Strata
    Easy Banana Bread
    Easy Cheese Souffle
    Eggless Banana Bread
    Ham & Swiss Breakfast Pizza
    Ham, Swiss, and Kale Strata
    How to Make Peameal and Back Bacon
    Maple Walnut Spiced Pumpkin Buns
    Peanut Butter Banana Bread
    Peanut Butter & Jelly Rolls
    Rosemary Peach Balsamic Scones
    Smoked Gouda and Chive Scones
    Strawberry Orange Rolls
    The BEST Hash Browns Recipe

    Looking for even quicker options? Check out my Muffin Recipes, too! There are also some fantastic Bagel Recipes on this blog...

    A close up view of two fig, honey, and goat cheese strudels on a tan coloured plate.

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    Before you chow down, be sure to take some pics of your handiwork! If you post it to Bluesky, be sure to tag us - @CelebrationGen. We're also on Pinterest, so you can save all your favourite recipes to a board!

    Also, be sure to subscribe to my free monthly email newsletter, so you never miss out on any of my nonsense.

    Well, the published nonsense, anyway!

    A close up view of two fig, honey, and goat cheese strudels on a tan coloured plate.
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    5 from 1 vote

    Fig Honey and Goat Cheese Strudel, with pistachios

    This Fig Honey and Goat Cheese Strudel - with pistachios! - is a fancy, elegant addition to your brunch... but deceptively easy to make.
    Prep Time15 minutes mins
    Cook Time25 minutes mins
    Total Time40 minutes mins
    Course: Appetizer, Breakfast, Snack
    Cuisine: French
    Servings: 8 pastries
    Calories: 470kcal
    Author: Marie Porter

    Equipment

    • 2 Baking Sheets
    • Parchment Paper

    Ingredients

    • 6 oz Goat Cheese
    • 3 oz Cream cheese Softened
    • 2 tablespoon Honey
    • 2 Large Eggs
    • 1 package Puff Pastry thawed
    • 1 tablespoon Honey
    • ¼ cup Pistachios, shelled and finely chopped
    • 6 Fresh figs, sliced

    Instructions

    • Heat oven to 400F, line 2 baking sheets with parchment paper.
    • Cream together goat cheese, cream cheese, honey, and 1 egg.
    • Unfold thawed pastry sheet onto parchment-lined pan. Roll out a little to elongate it slightly in both directions, cut each into 4 squares.
    • Use a sharp knife to make cut 1″ wide strips (like a fringe) along the two long edges of each pastry square, ending ⅓ of the way towards the center.
    • Dividing cheese into 8 portions, evenly spread filling over the center ⅓ of each pastry square
    • Take one of the end strips and fold it across the filling, at a slight diagonal. Take the top edge strip from the other side, and fold it across the filling, ending just over top of the first one. Continue, alternating sides, until the whole thing is “braided”.
    • Whisk together egg and 1 tablespoon honey, use a pastry brush to liberally spread it over the whole braid.
    • Sprinkle each pastry with pistachios, top with slices of figs. Arrange on a
    • Bake for 20-25 minutes, or until puffy and golden brown.
    • Remove from heat, drizzle with more honey if you like. Serve hot or room temp.

    Nutrition

    Calories: 470kcal | Carbohydrates: 35g | Protein: 10g | Fat: 33g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 281mg | Potassium: 77mg | Fiber: 1g | Sugar: 7g | Vitamin A: 422IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 2mg

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