Fig and Balsamic Syrup Mille Feuille

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  • Level: Easy
  • Total: 1 hr 30 min
  • Prep: 1 hr
  • Cook: 30 min
  • Yield: 4 servings
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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. Using a 3-inch round cutter dipped in flour, press out into 8 portions. Place on the prepared baking sheet. Brush the pastry with the egg white. Combine 1 teaspoon of the granulated sugar with the cinnamon and sprinkle evenly over the pastry. Cover with a sheet of parchment paper and top with a second baking sheet.
  4. Bake until lightly browned and cooked through, about 30 minutes. Remove from the oven and transfer to a wire rack to cool completely.
  5. Combine the vinegar, Port, 1 tablespoon of granulated sugar and the vanilla bean and seeds into a small saucepan. Bring to a boil. Reduce the heat to medium-low and cook until the mixture is thick and syrupy, 12 to 15 minutes. Add the figs, turning to coat evenly, and cook for 1 minute. Remove from the heat and cool slightly. Discard the vanilla bean pods.
  6. Beat the cream in a medium bowl until soft peaks form. Add the remaining 2 tablespoons of granulated sugar and the vanilla extract, and beat until stiff peaks form.
  7. To assemble, place a small dollop of whipped cream in the center of each of 4 plates. Top with 1 pastry round and a dollop of whipped cream. Divide the figs evenly among the rounds, reserving 4 halves for garnish. Top with the remaining pastry rounds and whipped cream, and garnish with the fig halves. Dust with confectioners' sugar and serve.