- 6 fresh dates, pitted
- 1 x 250 g tub crème fraîche
- 4 large pig’s-ear pastries
- Turkish fig reduced balsamic vinegar, to drizzle
- fresh gooseberries, halved, to garnish (optional)
Chop the dates into uneven chunks and add to a large mixing bowl. Spoon in the crème fraîche and mix until combined.
Spread a generous dollop onto each pastry, drizzle with the balsamic vinegar and garnish with a few gooseberry halves.