1 Violife Epic Mature Cheddar Flavor block cut in sticks
15 dried figs
1 vegan puff pastry
1.7 oz wine vinegar
17 fl oz water
3 tbsp maple syrup
3/4 tsp red pepper flakes crushed
1/2 tsp salt
1/2 tsp freshly ground black pepper
2 tbsp coconut milk for brushing
poppy seeds for sprinkling
apricot marmalade for serving
sage for garnish
Add the vinegar, maple syrup, red pepper flakes, salt, pepper, and the water in a small pot. Add the figs and bring to a simmer. Reduce the heat and allow the figs to soften for 7–10 minutes, until the syrup is absorbed. Transfer the figs to a plate to cool.
Sprinkle your surface with flour and place the puff pastry on top. Roll the pastry out and use a dough cutter to cut the pastry into 15 equal strips. Open the figs in the middle and place the Violife Epic Mature sticks inside, pressing firmly with your fingers so that the figs ‘hug’ the sticks. Place the fig in the center of the pastry strips and then roll over the figs.
Transfer seam side down to a lined baking tray. Repeat with all the figs.
Preheat oven to 356°F. Brush the pastry with the coconut milk and sprinkle with poppy seeds. Bake the ‘figs in a blanket’, until golden brown for 20–25 minutes. Serve with apricot marmalade and sprinkle with sage leaves.