Stuffed Fig Pastries

Stuffed Fig Pastries with Honey and Nuts

https://www.cutoutandkeep.net/projects/stuffed-fig-pastries • Posted by Kyle Books

I so look forward to the fig season! In this recipe I’ve made a baklava-style nut filling and stuffed it into the figs, which are then rolled in kataifi (available at Middle Eastern delicatessens). If you can’t get hold of the kataifi though, why not try dipping them in a light tempura batter and deep-frying? Delicious served with vanilla icecream, too. serves 6

You will need

150 g Honey 250 g Sugar 180 ml Water 1 Cinnamon Stick 2 strips pared Orange(s) rind 50 ml Orange Flower Water 110 g Walnuts , shelled 25 g Almonds 25 g Hazelnuts , skinned Pinch of ground Cinnamon 6 large Greek Figs 1 packet kataifi Pastry (or filo pastry) 150 g unsalted Butter , melted Vegetable Oil , for deep-frying 300 ml Greek Yogurt , to serve

Project Budget

Time

Difficulty

Description

I so look forward to the fig season! In this recipe I’ve made a baklava-style nut filling and stuffed it into the figs, which are then rolled in kataifi (available at Middle Eastern delicatessens). If you can’t get hold of the kataifi though, why not try dipping them in a light tempura batter and deep-frying? Delicious served with vanilla icecream, too. serves 6

Taken from The Modern Vegetarian by Maria Elia, published by Kyle Books, priced £14.99. Photography: Jonathan Gregson

Instructions

1. Heat the honey, sugar, water, cinnamon, orange rind and flower water in a saucepan. Bring to the boil, then simmer until reduced to a syrup. Remove from the heat and leave to cool.

2. Place the nuts in a food processor and pulse to a coarse breadcrumb consistency. Transfer to a bowl, add a pinch of cinnamon and just enough syrup to bind together.

3. With a sharp knife, criss-cross the top of each fig, gently squeeze open and pour in the sticky nut mixture.

4. Separate a little of the kataifi and place flat on a work surface. Brush the pastry with melted butter and wrap around each fig until covered. Keep the rest covered with a damp cloth to stop it drying out. Chill the figs in the fridge until required.

5. Heat the vegetable oil to 180°C/350°F in a deep-fryer and fry the figs until golden, about 1–2 minutes. Remove with a slotted spoon and drain on absorbent paper. Drizzle with a generous spoonful of syrup and serve immediately with Greek yogurt.