 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
These pastries are a nice treat for Ramadan. Ingredients:
1 (8 ounce) package dried figs (such as sunmaid) |
5 tablespoons apricot jam |
3 ounces slivered almonds |
2 dashes ground cinnamon |
14 sheets phyllo dough |
6 tablespoons sweet unsalted butter, melted |
1 egg yolk, slightly beaten |
1/2 cup sugar |
1/3 cup water |
4 tablespoons honey |
1 tablespoon orange blossom water |
1 teaspoon cinnamon |
1 tablespoon icing sugar |
Directions:
1. Preheat the oven to 350 degrees F.
2. Blend the figs with a little water in a food processor to form a loose consistency. Add the apricot jam, almonds, & cinnamon to the processor. Mix until well combined then separate into 28 balls.
3. Unroll the phylllo dough then keep it under a damp towel as not to dry out.
4. Brush one sheet with melted butter then fold in half. Cut the sheet length ways into 2 equal parts.
5. Roll one ball into a small cylinder then lay it on the cut sheet. Fold the sides length ways over the filling. Then roll the fig mixture up in the sheet as you would a cigar.
6. Dab the last half inch of dough with egg yolk to seal it. Repeat for each of the 28 balls. Note: Each stuffed pastry should measure 2 inches by 1 1/4 inches.
7. Bake the pastries for 30 minutes or until puffed and golden - turning once.
8. Meanwhile, combine the sugar and water in a saucepan. Bring to the boil then lower the heat & simmer for 5 minutes. Remove from the heat then stir the honey & orange blossom water.
9. Dip the pastries one at a time into the syrup then remove and allow to dry. Combine the cinnamon & icing sugar then sprinkle over the pastries.
|
|