Fried fig pastries

Yield: 1 servings

Measure Ingredient
450 eaches G/ 1 lb dried figs, soaked, drained and minced (reserve the
\N \N Soaking liquid)

YIELD: 6 SERVINGS

Powder for mixture made with ⅛ teaspoon each ground ginger and cloves, pinch of black pepper ¼ teaspoon dried saffron strands moistened with fig soaking liquid ¼ teaspoon salt 1 egg, separated, and 1 egg white 6-7 sheets filo or strudel pastry Oil for frying About 225 ml/8 fl oz/1 cup warmed clear honey (optional) In a food processor combine the minced figs, spices and saffron, salt and egg yolk. Beat the egg whites until liquid. Lightly brush the top sheet of pastry with egg white. Mark the short side of the pastry sheet at 7½ cm/3-inch intervals. Then cut the sheet into strips 7½ cm/3-inches wide. Put a dab of fig mixture on the end of one sheet and roll the strip up like a mini-Swiss roll. Pinch the ends to seal in the fig mixture. Repeat this process until you have used all the fig mixture; remember to brush every pastry sheet with egg white before cutting it into strips. Fry the rolls, a few at a time, in deep or shallow oil as you prefer. Serve them with warmed honey spooned over if you like a very sweet sauce. (The old recipe tells you to baste the rolls with the honey, so you may be meant to finish processing the rolls like Crepes Suzette.) from The Medieval Cookbook by Maggie Black Chapter 3, "Life in the Cloister" posted by Tiffany Hall-Graham

Submitted By SHARON STEVENS On 04-19-95

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