Blue Cheese and Fig Puffs

• 1 large egg yolk
• 1 teaspoon water
• 14 lb chilled blue cheese
• 1 sheet puff pastry, thawed for 30 minutes (half of a 17.3 oz. package puff pastry)
• 12 cup fig jam

1. Preheat oven to 425; line a baking sheet with parchment paper.
2. In a small custard dish mix the egg yolk and water with a fork (this is the egg wash); set aside.
3. Break or cut the blue cheese into 24 small pieces (about 1/4 inch); let stand at room temperature to soften.
4. Unfold the pastry sheet on a lightly floured surface; with a lightly floured rolling pin, roll out pastry to a 10-inch square.
5. Using a 1 1/2 inch round cutter, cut out 24 pastry rounds from pastry sheet.
6. Place rounds 1 inch apart on baking sheet; brush tops of rounds with egg wash.
7. Bake rounds in the middle of oven for about 12 minutes, until puffed and golden brown (rounds will puff unevenly).
8. Transfer rounds with a spatula to a rack; cool slightly; trim bottoms of rounds, if necessary, to create level pastries; cool completely on rack.
9. Top each pastry round with 1 piece blue cheese and 1/2 teaspoon jam; serve at room temperature.

egg yolk, water, blue cheese, pastry

Taken from www.food.com/recipe/blue-cheese-and-fig-puffs-239463 (may not work)