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1
Form 2 teaspoons cheese into 1-inch-long log.
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2
Place 4 dried figs around cheese and press gently to adhere.
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3
Wrap 1 prosciutto strip around fig bundle.
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4
Repeat with remaining cheese, figs, and prosciutto.
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5
Place 1 phyllo sheet on work surface (keep remaining phyllo covered with plastic wrap and damp towel).
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6
Brush phyllo lightly with melted butter.
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7
Top with second phyllo sheet; brush with butter.
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8
Repeat with 2 more phyllo sheets.
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9
Cut stacked phyllo sheets into four 6-inch squares (discard phyllo trimmings).
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10
Place 1 fig bundle in center of 1 phyllo square stack.
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11
Bring all edges of phyllo square up toward center and squeeze firmly at top, forming pouch and enclosing fig bundle completely.
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12
Place on baking sheet.
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13
Repeat with remaining phyllo sheets, melted butter, and fig bundles, forming a total of 8 pouches.
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14
Brush outside of phyllo pouches with remaining melted butter.
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15
(Can be made 6 hours ahead.
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16
Cover and refrigerate.)
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17
Preheat oven to 375F.
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18
Bake pouches until golden, about 17 minutes.
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19
Meanwhile, bring Port, balsamic vinegar, and sugar to boil in medium saucepan.
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20
Boil until mixture is reduced to 1/4 cup, about 15 minutes.
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21
While Port mixture is being reduced, boil cream and pine nuts in another medium saucepan until reduced to 1 cup, about 8 minutes.
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22
Remove cream sauce from heat; season sauce to taste with salt and pepper.
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23
Spoon 2 tablespoons cream sauce onto each of 8 plates.
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24
Place 1 phyllo pouch atop sauce.
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25
Drizzle each lightly with Port sauce and serve.
