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Savory Fig Pastries

A simple yeasted dough, stretched thin and folded around goat cheese, fresh figs, oregano, and a drizzle of honey and olive oil — sweet, savory, and rustic all at once. About 2 hours start to finish, most of it hands-off proofing time.
Prep Time30 minutes
Cook Time20 minutes
Total Time2 hours
Course: Bread, Breakfast, Snack
Cuisine: Israeli
Diet: Vegetarian
Keyword: Crowd-pleaser
Servings: 10 pastries
Author: Shelly

Equipment

  • Stand mixer with dough hook attachment
  • Kitchen scale (for weighing flour, yeast, salt, water, and dividing dough pieces)
  • Measuring spoons
  • Moist kitchen towel (for covering dough during both proofs)
  • Bench scraper (helpful for dividing dough into equal pieces, though not strictly required)
  • baking sheet
  • Parchment paper (to line the sheet)
  • Pastry brush (for the olive oil brushing step)

Ingredients

Dough:

  • 400 g all-purpose flour
  • 7 g instant dry yeast
  • 5 g cane sugar
  • 7 g salt
  • 6 g olive oil
  • 325 g cold water

Filling:

  • Goat or feta cheese
  • Figs - quartered
  • Fresh oregano leaves
  • Olive oil
  • Honey

Instructions

  • Put the dough ingredients in a mixer bowl, attach the dough hook, and mix on low speed for 3 minutes. The dough should be sticky. Flour it slightly and remove from the bowl. Shape it into a ball and put it back in the mixer bowl. Cover with a moist kitchen towel and let it proof for 1 hour in a cozy, warm place until it doubles in size.
  • Gently punch down the dough, remove from the bowl, and place on a floured surface. Divide into 10 equal pieces (each piece should weigh about 70 grams). Stretch each piece into a roughly 6 x 6-inch square. Put about ¼ cup cheese in the center, cover with a few pieces of fig, sprinkle with oregano leaves, and drizzle about 1 teaspoon of olive oil over the top, plus some honey. Grab two diagonal corners of the dough and pinch them together. Repeat with the other two corners. Brush the dough with olive oil and place on a lined baking sheet.
  • Cover with a moist towel and let proof for 20 minutes.
  • Preheat oven to 500°F.
  • Bake for 15–20 minutes, until the pastries get a nice golden-brown color.