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Buricche (Jewish-Italian Pastry Turnovers) with Drunken Figs and Mascarpone

When it’s decadence you’re after, look no further than these puff pastry turnovers filled with naturally sweet fruit and rich mascarpone. Riffing on the traditional Jewish-Italian buricche for the holiday of Purim, these pastries feature figs simmered in cognac as well as spices and, well, what could more decadent than a melted bite of chocolate right in the middle? The cooking liquid from the figs spiked with a little more cognac makes for a fine glaze on these pastries. You can, of course, omit the chocolate and glaze if you want to tone it down a notch. No matter what, best served warm.
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Servings 12 pastries (Dairy)

Ingredients
  

Pastries:

  • 1 ready-to-bake sheet puff pastry such as Pepperidge Farm brand, which is kosher pareve
  • 3/4 cup chopped dried golden figs preferably Turkish or natural with no preservatives
  • 1/4 cup cognac or brandy
  • 1 teaspoon honey
  • 1 cinnamon stick broken in half
  • 1/8 teaspoon ground nutmeg preferably freshly grated
  • 1/2 cup mascarpone
  • 1/2 teaspoon cornstarch
  • 12 small pieces of good-quality dark chocolate—such as quartered pieces of Dove Promises Silky Smooth Dark Chocolates® optional
  • 1 egg lightly beaten

Glaze:

  • 1/4 cup confectioners’ sugar
  • 1/2 tablespoon cognac or brandy
  • 1/2 teaspoon vanilla extract

Instructions
 

  • Start puff pastry thawing according to the package directions. Preheat the oven to 400 degrees, and line a baking sheet with parchment paper and set aside.
  • Combine the figs, cognac or brandy, honey, cinnamon stick halves, and nutmeg in a small saucepan. Bring to a simmer and cook, stirring occasionally, until most of the liquid is absorbed, about 5 minutes. Set aside to cool to room temperature. Remove and discard cinnamon stick halves.
  • In a small bowl, combine the mascarpone and cornstarch. Stir in the figs, leaving any liquid behind in the pan and setting it aside.
  • Unfold the puff pastry dough on a lightly floured surface, and roll to a 14 x 10 rectangle. Cut into 12 squares. Place a scant 1 tablespoonful of filling in the middle of each square, and, if using chocolate, lightly press one chocolate piece into the middle of the filling. Brush the edges of the square with the beaten egg, and fold the dough over the filling to make a triangle. Pinch ends firmly and use the tines of a fork to crimp the edges to seal. Transfer to prepared baking sheet. Lightly brush the pastry tops with beaten egg.
  • Bake for 15 to 18 minutes, until golden brown. Remove to a wire rack to cool slightly. While the pastries bake, make the glaze by adding the cognac and vanilla to the remaining fig mixture juices in the pan, and stir to combine. Place the confectioners’ sugar in a small bowl and stir in this liquid slowly just until the mixture becomes smooth enough to drizzle. If more liquid is needed, mix in water a few drops at a time.
  • When the pastries have cooled slightly, lightly drizzle the glaze over top and serve them warm. The filling stays very hot for awhile, so be careful.