These buttery crescent puffs filled with gorgonzola, fig preserves, and walnuts are a great holiday appetizer! This post was sponsored by Pillsbury. Thank you for supporting the brands that keep me inspired in the kitchen.

Fig and Gorgonzola Tarts

Do you ever get completely fixated on a specific ingredient for no apparent reason? Lately, I’ve been completely obsessed with cranberries, which makes sense given the time of year. But I’ve also been really into walnuts and I have no idea why! I’ve never actually been a huge fan of them, but I bough a bag a week or so ago and I’ve been throwing them on everything. Toasted, they add a great meaty flavor to a simple pasta dish that I’ll be sharing later this week. Ground into a paste, they add an interesting and elegant note to Christmas cookies. Chopped, they add just the right amount of crunch to these fig and gorgonzola cups.

Fig and Gorgonzola Tarts

These tasty little puffs have a great combination of sweet, salty and buttery flavors. They’re also super easy to make – as long as you don’t drop the pan as you’re taking it out of the oven like I did. (If they look a little mangled, it’s because almost every one of them ended up in the bottom of my oven. Luckily, I managed to salvage them!)

Along with the mushroom pinwheels and spiced cranberry sangria that I posted the other day, you’ll be well on your way to hosting a great holiday party! You can find more holiday recipes featuring Pillsbury crescents over at the Serious Eats recipe hub. There are some really fantastic ones, so definitely check it out!

Fig and Gorgonzola Tarts

Yields 4

Fig and Gorgonzola Cups

10 minPrep Time

15 minCook Time

25 minTotal Time

Save Recipe


  • 1 tube (8oz) Pillsbury® original crescents
  • 2 ounces gorgonzola cheese
  • 1/4 cup chopped walnuts
  • 1/2 cup fig preserves


  1. Heat oven to 350ºF. Unroll crescent dough, pinching the seams together to seal them. Cut into 16 squares.
  2. Place the dough squares into a mini muffin tin, to form small cups. Divide the gorgonzola and walnuts between the cups; top with fig preserves.
  3. Bake for 14-16 minutes, or until the pastry is golden brown and puffy. Let cool completely before serving.