Jammy Fig, Walnuts & Fresh Chèvre Rough-Puff Friands

Instructions

1. 1

   Toss 250 g all-purpose flour and 1 tsp fine sea salt in a large mixing bowl. Dump in the chilled 200 g unsalted cultured butter cubes. Using your thumbs and forefingers, press the cubes into flat, nickel-sized butter shingles. Do not rub down into fine crumbs; you want visible, chunky planks of cold butter throughout the flour.

   5 min

   Tip: If your hands run warm, pop the bowl in the freezer for 5 minutes before pressing.

2. 2

   Mix 1 tsp apple cider vinegar into the 110 ml ice water. Drizzle half over the flour and toss with a fork. Drizzle the rest, tossing until a ragged, shaggy mass forms. Turn out onto a clean counter and press firmly into a rough 6x10-inch rectangle. It will look dry and disjointed—that is completely fine. Butter is not a garnish; it is structural.

   5 min

   Tip: Do not knead; just compact it into a cohesive shape.

3. 3

   Roll the dough into an 8x15-inch rectangle. Fold the bottom third up and the top third down, exactly like a business letter. Turn the dough 90 degrees, roll out to 8x15 inches again, and repeat the letter fold. Wrap tightly in parchment and chill in the fridge for 25 minutes to firm the butter and relax the gluten.

   7 min

   Tip: Flour your pin lightly. Keep your corners as square as possible.

4. 4

   Toast 45 g raw walnuts in a dry skillet over medium heat for 4 minutes until fragrant. Transfer to a small bowl and let cool. In another small bowl, mix 120 g fresh chèvre with 1 tsp orange zest and 1 tbsp honey until smooth.

   6 min

   Tip: Keep an eye on the walnuts—they go from fragrant to burnt in seconds.

5. 5

   Preheat your oven to 400°F (205°C) and line a heavy baking sheet with parchment paper.

   2 min

   Tip: A ripping hot oven ensures maximum oven spring before the butter melts.

6. 6

   Unwrap the chilled dough onto a lightly floured surface. Roll into a 12x12-inch square, about 1/8-inch thick. Trim any ragged edges with a chef's knife. Slice into 4 equal 6-inch squares.

   5 min

   Tip: Cut straight down without dragging the blade so the lamination layers aren't sealed shut.

7. 7

   Spoon 2 tablespoons of the chèvre mixture into the center of each pastry square. Divide the toasted 45 g raw walnuts over the cheese, then arrange the 8 fresh figs (quartered) on top, cut-side up. Pull opposite diagonal corners of each pastry square toward the center and pinch them firmly together over the fruit to create an open diamond friand packet.

   6 min

   Tip: Pinch the dough seam tightly with damp fingertips so it doesn't pop open during the bake.

8. 8

   Transfer pastries to the prepared baking sheet. Brush the exposed pastry edges thoroughly with 1 egg wash. Drizzle the figs with remaining 1 tbsp honey and sprinkle the whole tray with 1/2 tsp flaky sea salt.

   4 min

   Tip: Avoid letting egg wash pool on the cut sides of the pastry—it glues the flaky layers together.

9. 9

   Bake at 400°F (205°C) for 24-26 minutes until the rough-puff pastry is deeply burnished bronze, soaring into distinct lacy flakes, and the figs have collapsed into bubbling, jammy syrup. Transfer the baking sheet to a wire rack and cool 10 minutes before serving warm.

   26 min

   Tip: Look for a deep mahogany color underneath; pale bottoms mean gummy dough.