Real Recipes From Real Home Cooks ®

cream cheese & fig pockets

(1 rating)
Recipe by
Christine Broderick
Clarkton, NC

I designed this recipe myself due to there not being a whole lot of fig recipes out there. Figs grow wild here in North Carolina and we had a bumper crop of them this year! These sweet delights are healthy and go with meats and in sauces, but are especially good with cheese of all kinds! I served these for breakfast but they will be perfect anytime! Enjoy! And watch for more recipes.

(1 rating)
yield 15 serving(s)
prep time 40 Min
cook time 15 Min
method Bake

Ingredients For cream cheese & fig pockets

  • 1 tube
    pillsbury crescent rolls (i used jumbo size)
  • 1 c
    fresh figs – cooked and prepared (see below for preparation)
  • 1 pkg
    cream cheese
  • 1/4 c
  • 1 tsp
    fresh grated lemon zest
  • 1
  • 1 Tbsp

How To Make cream cheese & fig pockets

  • 1
    Put cream cheese in microwave for 30 seconds. Afterward, add the sugar and grated lemon zest and mix. Set aside.
  • 2
    Place fresh figs in bowl to the side as well. Be sure they’re chilled.
  • 3
    Mix up egg and then add water and mix again. Set aside with a pastry brush.
  • 4
    Roll out half of the crescent rolls with rolling pin. The dough will spring back into shape so be patient. When it’s 1/8 to ¼ of an inch thick, cut circles with a cookie cutter, biscuit cutter, or a glass rim. (Mine were 2” in diameter but larger would be fine.)
  • 5
    Take the bottom dough cut outs and paint edges with egg wash. Place a dollop of cheese mixture in the center and then a dollop of fig mixture on top of it. Now paint the dough tops on the inside surface with the egg wash so they adhere to the bottoms. Apply tops and gently press the edges together.With a fork, press the edges gently so they adhere to each other. Now paint each pocket with the egg wash. Take a thin knife and put one small slice in the top dough so the steam can escape. With a spatula, place each pocket on an ungreased cookie sheet approximately 1 ½ to 2 inches apart. Bake in a 350 oven for 15 – 20 minutes until golden brown. Allow to cool for at least 15 minutes as the contents are VERY hot!
  • 6
    Fig preparation: Wash each fig and cut the stem off. Place in a pot with no more than ½ an inch of water in the bottom. Simmer with lid on, over low heat for approximately an hour, and certainly until the fruit is soft. With a potato masher, mash the fruit to the desired texture. Cook for another hour, stirring frequently. Add brown sugar and a tsp of lemon juice to your taste, or omit. (Figs are very sweet) If there is too much juice, you can add corn starch while cooking for desired thickness. Allow to cool and keep in refrigerator until ready to use or they keep nicely in freezer bags in the freezer.