Fig and Balsamic Syrup Mille Feuille Recipe

Name: Fig and Balsamic Syrup Mille Feuille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 sheet puff pastry, thawed, if frozen (1/2 (17 1/4-ounce) package); All-purpose flour, for dusting; 1 large egg white, beaten; 3 tablespoons plus 1 teaspoon granulated sugar, divided; 1/4 teaspoon ground cinnamon; 1/2 cup balsamic vinegar; 1/2 cup Ruby Port wine; 1/2 vanilla bean, split lengthwise in 1/2, seeds scraped; 2 cups black Mission figs, stems removed and cut in 1/2 vertically; 1 cup heavy cream; 1 teaspoon pure vanilla extract; 4 teaspoons confectioners' sugar

Servings: persons

1 sheet puff pastry, thawed, if frozen (1/2 (17 1/4-ounce) package)
All-purpose flour, for dusting
1 large egg white, beaten
3 tablespoons plus 1 teaspoon granulated sugar, divided
1/4 teaspoon ground cinnamon
1/2 cup balsamic vinegar
1/2 cup Ruby Port wine
1/2 vanilla bean, split lengthwise in 1/2, seeds scraped
2 cups black Mission figs, stems removed and cut in 1/2 vertically
1 cup heavy cream
1 teaspoon pure vanilla extract
4 teaspoons confectioners' sugar

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

350

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 sheet puff pastry, thawed, if frozen (1/2 (17 1/4-ounce) package), All-purpose flour, for dusting, 1 large egg white, beaten, 3 tablespoons plus 1 teaspoon granulated sugar, divided, and more.

Yes, Fig and Balsamic Syrup Mille Feuille falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Fig and Balsamic Syrup Mille Feuille

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions