Fig Pockets - cooking recipe

Ingredients
    7 golden figs
    1 tsp. vanilla
    1/2 c. sugar
    3 Tbsp. lemon juice
    1/2 c. chopped walnuts
    2 cans crescent rolls
Preparation
    Cover figs with water and cook until soft; drain.
    Cut off stems and buds, then grind to a pulp.
    Add vanilla, sugar, lemon juice and nuts.
    Spoon mixture onto crescent rolls and fold corners to make an envelope shape.
    Bake according to roll package directions.

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