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Honey often appears at Rosh Hashanah celebrations as a way to express hope for sweetness in the year to come. In this dessert--a fitting end to any High Holiday celebration--honey-sweetened mascarpone cheese provides a creamy base for fresh figs.

Recipe Summary test

25 mins
40 mins
2 hrs 35 mins
3 hrs 40 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified


Instructions Checklist
  • Pulse together flours, sugar, and salt in a food processor. Add butter and process until mixture is crumbly with some pea-sized pieces. Drizzle with water and lemon juice; pulse a few more times. Transfer dough to a large bowl; gently knead until it comes together. Wrap in plastic wrap and chill for 1 hour.

  • Unwrap dough; let stand for 5 to 10 minutes. Place on a floured piece of parchment paper and roll out into a 13-inch circle about 1/4-inch thick. Slide parchment with dough onto a baking sheet.

  • Stir mascarpone in a small bowl until softened. Stir in egg yolk, honey, and vanilla. Spread onto dough, leaving a 2-inch border. Arrange figs in concentric circles on top, alternating light and dark figs if using a mixture. Use parchment to help lift dough edges as you fold dough edges over fruit, pleating as necessary. Leave fruit exposed in the center. Chill, covered, for 1 hour.

  • Preheat the oven to 375 degrees F (190 degrees C).

  • Uncover and brush dough edges with milk. Sprinkle entire galette with turbinado sugar.

  • Bake in the preheated oven until crust is golden and filling is bubbly, 40 to 45 minutes. Transfer to a wire rack and let cool for 30 minutes.

Cook's Notes:

Dough can be chilled up to 3 days or frozen up to 1 month.

A mixture of dark figs, such as Black Mission, and light figs, such as Sierra is preferable. Halve or quarter them.

Nutrition Facts

480 calories; protein 6.3g; carbohydrates 46.9g; fat 31.4g; cholesterol 106.5mg; sodium 313.1mg. Full Nutrition