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Fig and Goat's Cheese Tranche

preparation time

15 mins

Cooking time

20 mins

Serves

4 - 6

Fig and Goat's Cheese Tranche

Ingredients

1 sheet puff pastry, thawed

½ cup Beerenberg Fig and Cinnamon Jam

3-4 ripe figs cut into wedges

120g goat's cheese

1/4 cup raw almonds, toasted and roughly chopped

1 tablespoon Beerenberg Blue Gum Honey


Directions

These beautiful little muffins are easy to make and full of warm spices and delicious mellow apple flavour. They freeze well (un-iced) too so this year I plan on making a batch to gently reheat them and quickly ice on Christmas morning. 

Preheat oven to 180C and line a 12 hole muffin tin (one cup capacity) with paper cases. Sift together the dry ingredients and set aside. Cream the butter and sugars together until pale and fluffy then mix in the eggs, one at a time, mixing well between each addition.  

Mix in the Beerenberg Apple Sauce and then fold through the dry ingredients and walnuts. Divide between prepared muffin tin, filling each case about three quarters full. Bake for 20 minutes or until the muffins are golden brown and firm to touch. 

Remove from the oven and let cool completely on a wire rack.. For the icing; beat the cream cheese with the extra brown sugar until pale and smooth. Spread across the muffins and serve.

NOTE: These freeze really well (un-iced) and can be re-heated from frozen in a moderate oven.