Yield: 1 servings
|1 pack||Dried figs|
|5 tablespoons||Apricot jam|
|3 ounces||Chopped; blanched almonds|
|\N \N||Ground cinnamon|
|14 \N||Sheets filo pastry|
|8 tablespoons||Unsalted butter; melted|
Process the figs in a blender with a little water, adding more water as necessary to form a loose consistency - with the pulse button on the processor. Add the apricot jam and the almonds. Add cinnamon to taste. Mix until combined and separate into 28 balls.
Unroll one sheet of filo pastry, keeping the other sheets damp under a towel. Brush the whole sheet with melted butter. Cut the sheet lengthways into 2 equal parts, fold each in half. Fold the sides lengthways over the filling. Fold the bottom over and roll up into cylinders. Fasten the last inch of pastry with a flour and water paste if necessary. Each stuffed pastry should measure 2 inches by 1¼ inches.
Preheat the oven to 350F.
Combine the sugar and water in a saucepan. Bring to the boil and cook for 5 minutes at a simmer. Remove from the heat and add honey, orange flower water and a pinch of cinnamon.
Bake the pastries for 30 minutes or until puffed and golden - turning once.
Transfer to syrup allowing the syrup to penetrate for 2-3 minutes. Remove and allow to dry.
Sprinkle with a combination of 1 teaspoon of cinnamon and icing sugar.
Converted by MC_Buster.
NOTES : Makes 24
Converted by MM_Buster v2.0l.