Figs In A Blanket

Fill a pot with water and bring to a boil. Add the figs to the bowl; pour the boiling water over the top and cover for 15 min until they’re plump and juicy. While the figs rehydrate, cut the puff pastry into strips. Drain the figs and pat them dry. Fill each with a spoonful of Boursin before wrapping them in the puff pastry. Option to brush with the egg for a glossy top. Bake for 10 - 15 minutes or until golden at 400 degrees.