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.
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.
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!
- 1 tube (8oz) Pillsbury® original crescents
- 2 ounces gorgonzola cheese
- 1/4 cup chopped walnuts
- 1/2 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.