Fig and Gorgonzola Cups


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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

Fig and Gorgonzola Cups 1

Fig and Gorgonzola Cups

Print Pin Rate
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Author: Lauren Keating


  • 1 tube 8oz Pillsbury® original crescents
  • 2 ounces gorgonzola cheese
  • ¼ cup chopped walnuts
  • ½ cup fig preserves


  • Heat oven to 350ºF. Unroll crescent dough, pinching the seams together to seal them. Cut into 16 squares.
  • 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.
  • Bake for 14-16 minutes, or until the pastry is golden brown and puffy. Let cool completely before serving.


By on December 4th, 2013

About Lauren

Hi, I'm Lauren! I'm a certified plant-based cook and enthusiastic omnivore who loves looking for creative ways to make weeknight meals more nutritious. I'm the author of Heathy Eating One Pot Cookbook and Healthy Meal Prep Slow Cooker Cookbook. I also blog at The Busy Foodie.

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3 thoughts on “Fig and Gorgonzola Cups”

  1. 5 stars
    Just prepared these and putting into oven for our Christmas Dinner appetizer! Can’t wait to try them. So easy to prepare. Made a double batch of them – know they will disappear fast today

  2. I’ve been all about the pecans lately, so it must be an early-December nut thing! Love using figs this time of year, and these cups (which look great!) would be perfect for Christmas Eve nibbles.


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