• 1 tablespoon olive oil, plus more for drizzling
• 1 medium onion, sliced
• 3 pounds (1.4kg) Puff Pastry Dough
• Flour, for dusting work surface and dough
• 1 egg white
• 4 ounces (113g) prosciutto (optional)
• 6 ounces (170g) gorgonzola
• 14 to 16 fresh figs, cut into quarters
• Freshly cracked black pepper

Directions

1. Preheat the oven to 500°F (260°C). Line three sheet pans with parchment paper.
2. Heat a sauté pan over medium heat. Add the oil and onion, and cook, stirring occasionally, until the onions are soft, about 5 minutes. Set aside to cool.
3. Divide the puff pastry dough into three even sections, to make it easier to handle. Wrap two sections and place them in the fridge while you work with the first section.
4. On a lightly floured surface, roll the first section of dough out to a 12-by-18-inch (30-by-45-cm) rectangle, dusting the top and the bottom of the dough with flour as necessary.
5. Cut the dough into six 6-inch (15-cm) squares, using a ruler to mark the edges and help guide you.
6. Take one square and fold two diagonal corners to meet in the center. Repeat for the other two corners. Press to seal where the corners meet, and place the “pillow” on a lined sheet pan. Repeat with the other squares of dough.
7. In a small bowl, whisk together the egg white and 1 tablespoon water. Brush the pillows with the egg wash.
8. Place a scattering of onions on each pillow. Top with a small slice of prosciutto, if using. Pinch a few pieces of gorgonzola onto each pillow.
9. Add 2 or 3 fig quarters to each pillow. Add a bit of freshly cracked pepper to each pillow and drizzle the pillows with a little olive oil.
10. Repeat with the other two sections of dough, keeping the assembled pillows in the fridge until ready to bake.
11. Bake for 15 minutes (see Note), rotating the pans once after 10 minutes, until the puff pastry is golden.