1 sheet frozen puff pastry (half a 171/4-ounce package), thawed
1 large egg white, beaten
3 tablespoons plus 1 teaspoon granulated sugar
1/4 teaspoon ground cinnamon
1/2 cup balsamic vinegar
1/2 cup ruby port
1/2 vanilla bean, split lengthwise in half and seed scraped out, seeds and bean reserved
2 cups Black Mission figs, stems removed and cut vertically in half
1 cup heavy cream
1 teaspoon pure vanilla
1 tablespoon plus 1 teaspoon confectioners’ sugar
1. Cover the puff pastry with a slightly damp kitchen cloth and bring to room temperature. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
2. On a lightly floured work surface, roll out the pastry to an 1/8-inch thickness. Using a 3-inch round cutter dipped in flour, cut out 8 circles. Place on the prepared baking sheet. Brush the pastry with the egg white. Combine 1 teaspoon of the granulate sugar with the cinnamon and sprinkle evenly over the pastry. Cover with a sheet of parchment paper and top with a second sheet.
3. Bake until lightly browned and cooked through, about 30 minutes. Transfer to a wire rack to cool completely.
4. Combine the vinegar, Port, 1 tablespoon of the granulated sugar, and the vanilla bean and seeds in a small saucepan. Bring to a boil. Reduce the heat to medium-low and cook until the mixture is thick and syrupy, 12 to 15 minutes.
5. Add the figs, turning to coat evenly, and cook for 1 minute. Remove from the heat and let cool slightly.
6. Beat the cream in a medium bowl until soft peaks form. Add the remaining 2 tablespoons granulated sugar and the vanilla extract and beat until stiff peaks form.
7. To assemble, place a small dollop of whipped cream in the center of each of four plates. Top with one pastry round and a dollop of whipped cream. Divide the figs evenly among the rounds, reserving 4 halves for garnish. Top with the remaining pastry rounds and whipped cream, and garnish with the fig halves. Dust with confectioners’ sugar and serve.
