Fig and Blue Cheese Savouries

Love this recipe, made as is and also my own riffs. I added two tsp of sugar to the blue cheese dough, and for the topping I combined equal measures of apricot jam/preserves to the fig preserves. Both versions have been really well received by guests.

Some reviews commented that they didn't hold up well the next day. For me they were great the next day! Excellent warm right out of the oven, but also a good texture the next day.

Just made these and they turned out well -- only thing I would do next time is use a stronger flavor blue cheese, the blue cheese flavor in the finished product is very mild. I used Boar's Head Creamy Blue Cheese Crumbles for reference.

Wonderful recipe, a huge hit for both my Thanksgiving dinners (ok, so Thursday is not enough...we have more family on Sunday as well...). After reading comments about the savouries crumbling, I tried adding an egg yolk. Ta-da! I also shaped the dough into two long cylinders and froze them. Come the big day (s), I sliced into rounds and baked them. And to save my sanity, being the big day (s) and all, I simply served the fig/walnut jam in a bowl on the side, for guests to slather as they desired. As other commenters have noted, they really do not keep their crispness the day after, but they are still tasty as nibbles with a glass of wine when you are padding around the house recuperating from it all.

I made them, they were DEE lish but they were soggy the next day. Dont know if you can crisp them a bit. I still ate about 20.

I made these using a nice Maytag and fig preserves using the roll/slice method, very easy. Everyone said they were good but they were not gobbled up. I personally found them to be almost too rich, very buttery to the point of greasy. And not very crisp. I'm not much of a baker so don't know how much of the butter can be cut back. Unless someone has a suggestion on how to make these less greasy, I probably won't make these again.

This recipe says can be made the day before. Does anyone know how long they can be stored without becoming soggy? I'd like to make them 2 or 3 days ahead as I have many things to prepare for a party. Also those cutting to 1/4" by log or rolling in ball method, how long do you bake? Thanks for your assistance.

So easy to prep and excellent results. Adapted to local ingredients for fillers with herbed red onion marmalade (Beau Bien, made in Detroit) and hot pepper jam ( Slow Jams, also made in Detroit) and both were delicious.

Made these yesterday for company and they were a hit. Delicious combination of flavors. After reading about the crumbling problem, and I know about that from another similar cracker, I added 1 tablespoon egg to the mix in the processor. They were tender but not crumbly and did not spread at all while baking. I also rolled the dough 1/4" and was very happy with the size. I used homemade fig jam which is very thick and was perfect. If the jam is not thick, I would reduce it to prevent it spreading over the cracker. These are delicious and very professional looking.

surprisingly easy and so delicious! popped my dough in the freezer to let it chill before rolling out and it was perfect!

I tried the glass container and it worked wonderfully. These goodies don't freeze well but kept for a week in a glass jar. They are crisp and just fine! Thank you.

Pattyposy, if you have a glass container with a lid (my lid is plastic), place the savouries in a layer, add parchment if you need additional layers and they should keep. I find storing in glass helps keep things crisp, no pun intended, instead of plastic storage containers.

How can these goodies be stored if not eaten immediately?

Can I use my vita-mix instead of food processor?

Great recipe - they always vanish. My family counts on them now. Offering a few comments based on my experience:

I always use Maytag blue cheese but have tried Stilton with same success. You don’t want a cheese that’s too crumbly. Definitely do not use blue cheese crumbles. Maytag or Stilton makes these more $$$ but they’re worth it. They vanish.

Some notes:

- I always make a double batch, because I roll out to 1/4 inch thick, not 1/8 inch and also make them about 1-1/2 inches, wide not 1 inch. I get just over 2 dozen doing this double batch and wider cut.
- I use 1/4 inch roll out because I found that at 1/8 thick, the back of the 1/4 measuring teaspoon, which I use to make the well for the jam, tore through to the bottom of the dough, leaving little or nothing between the dough and baking sheet.
- Rolling out: Very lightly flour the work surface. I put a piece of plastic wrap on top of the dough. The plastic wrap sheet(s) need to be big enough to handle the size when the dough is rolled out, so if your roll of plastic wrap is not wide enough, you might need two slightly overlap two sheets of plastic wrap to one another.
- Roll dough to 1/4 inch thick
- I don’t have cookie cutters. I use the mouth of a jar or juice glass about 1-1/2 inches wide to cut circles in the dough. Set each circle on baking sheet lined with a Silpat or parchment paper.
- Use the back (rounded side) of a 1/4 teaspoon measuring spoon to gently press an indent into each round. Don’t press too hard, you need some dough between the jam and the baking sheet. If the dough seems to get sticky, put it back in the fridge for 20 minutes. Or wet the back of the measuring spoon with plain water before pressing it into the dough.
- Make indents in all your rounds, then go back and fill them:
Use the same measuring spoon or whatever, and tuck some fig jam into the well. It’s fine if it overspills a little. The great thing is that you can use pretty much any jam that complements your meal: cranberry confit for winter holidays? Apricot or strawberry for springtime? Etc. One caution: the jam should not have huge hunks of fig or whatever fruit because they’ll be too big to fit into the wells. If the jam does have big hunks, allow time to fish them out of the jar and chop them smaller before stuffing them into the crackers.
- Bake only until bottoms are golden brown. The tops may not be golden brown and that’s OK. Keep lifting up a couple crackers and checking the color of the bottom. If you are baking more than 1 sheet, rotate the sheets on the oven shelves half-way through.
- The baking time will be a few minutes longer if you cut them 1/4 inch thick (vs 1/8 thick mentioned in the recipe).

They are delicious!

Made a batch of these for a dinner party using Trader Joe's Fig Butter, which we love. The Cuisinart makes this super-fast. I kneaded the dough on a floured board and rolled it into a 16-18" log that was maybe 1.75-2" in diameter, wrapped it in plastic wrap and left in the fridge to harden. Several hours later I used a sharp knife on the cold dough and to my surprise had zero problems with crumbling. I popped 'em onto a Silpat-lined cookie sheet (pretty close together) and let them sit for a few minutes to warm a bit then used my knuckle to make the indent. They baked to a nice golden brown after about 16 minutes. They're a one-bite munchie that goes great with wine or champagne and will be a go-to for sticking in the freezer in log or coin form for future consumption. LOVED these. Rosemary or cayenne would be a nice addition. v

Lovely! I used blueberry preserves and added a teaspoon of thyme. Delish. For Thanksgiving I'm going to try jammy, deeply caramelized onion for the middle.

I made a double batch for a 60th birthday party, using Meyer Lemon marmalade, Fig Cognac jam, hot red paper jam, and caramelized apple jam. The Crackers looked beautiful on the platter. A few notes - I used a 1 1/2" circular cutter, and found that I needed to bake the crackers at least 16 minutes for a light brown finish. The indicator of doneness for me was being able to smell the blue cheese. The dough is a breeze to make, and I erred on the side of using more cracked pepper, since there are only 4 ingredients in the dough.

So good, so easy, new favorite.

Do these need to be refrigerated to store? Thanks!