1 large onion
3 dried figs
1 tbsp olive oil
¼ cup apple cider vinegar
1 tsp brown sugar
¼ cup water
1 sheet vegan puff pastry
½ tub (135g) Lauds Classic Cashew Cream Cheese
- Preheat oven to 220C.
- Peel and dice onion. Finely dice figs.
- Heat oil in a large frying pan over medium heat. Add onion, and cook, stirring for 2 minutes. Add sliced figs and continue cooking until the figs have softened and the onion is golden. Add vinegar, brown sugar and water. Stir and cook for another 2 minutes. Remove from heat and set aside.
- Remove puff pastry sheet from freezer and leave on the bench to thaw out gently. Cut the puff pastry into 16 squares. Score a 4mm wide border around each pastry, lift the border pastry and fold it over toward the opposite end making a raised border around each square. Prick bases with a fork. (See below video for visual). Transfer to a baking tray lined with baking paper and bake for 8-10 minutes, until golden and puffed. Remove from the oven and cool on a wire rack.
- When cooled, top each pastry with a heaped teaspoon of Lauds Classic Cashew Cream Cheese and a heaped teaspoon of the caramelised onion and fig mixture. Serve immediately.
Note: Cooked cool pastries can be stored in an airtight container in the pantry for up to 24 hours. Caramelised onion will keep in the fridge for up to 3 days.