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1
Cover the puff pastry with a slightly damp kitchen cloth and bring to room temperature.
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2
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
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3
On a lightly floured surface, roll out the pastry to 1/8-inch thickness.
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4
Using a 3-inch round cutter dipped in flour, press out into 8 portions.
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5
Place on the prepared baking sheet.
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6
Brush the pastry with the egg white.
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7
Combine 1 teaspoon of the granulated sugar with the cinnamon and sprinkle evenly over the pastry.
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8
Cover with a sheet of parchment paper and top with a second baking sheet.
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9
Bake until lightly browned and cooked through, about 30 minutes.
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10
Remove from the oven and transfer to a wire rack to cool completely.
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11
Combine the vinegar, Port, 1 tablespoon of granulated sugar and the vanilla bean and seeds into a small saucepan.
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12
Bring to a boil.
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13
Reduce the heat to medium-low and cook until the mixture is thick and syrupy, 12 to 15 minutes.
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14
Add the figs, turning to coat evenly, and cook for 1 minute.
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15
Remove from the heat and cool slightly.
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16
Discard the vanilla bean pods.
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17
Beat the cream in a medium bowl until soft peaks form.
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18
Add the remaining 2 tablespoons of granulated sugar and the vanilla extract, and beat until stiff peaks form.
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19
To assemble, place a small dollop of whipped cream in the center of each of 4 plates.
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20
Top with 1 pastry round and a dollop of whipped cream.
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21
Divide the figs evenly among the rounds, reserving 4 halves for garnish.
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22
Top with the remaining pastry rounds and whipped cream, and garnish with the fig halves.
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23
Dust with confectioners' sugar and serve.
