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| Fig Pastries
36 figs, minced 6 Tbsp. apricot preserves 75 gr. blanched almonds, chopped ground cinnamon as required 14 sheets of phylo/fyllo dough (bought or see recipe ) 1 1/4 cups extra-fine sugar 1/2 cup butter, melted and cooled 3 Tbsp. dark honey In a mixing bowl combine the figs with the apricot preserves, almonds and cinnamon to taste. Knead until the mixture is well blended. Separate the mixture into 28 separate balls. Unroll 1 sheet of the phylo dough and brush sparingly with the melted butter. Cut the sheet lengthwise in half, fold each of these pieces in half and at the bottom of each half place one portion of the fig mixture. Fold the sides of the dough lengthwise over the filling and then fold the bottom over and roll as for a jelly roll. Fasten the last inch (2 1/2 cm.) of pastry with a flour and water paste if necessary. (Each rolled pastry should be about 2 x 1 1/4" (5 x 3 cm.). Continue until all of the filling and dough are used. Make a syrup by combining the sugar with 1 cup of water in a heavy saucepan. Bring to the boil and cook for 5 minutes. Remove from the flame, stir in the honey and a pinch of cinnamon. Return to the heat and simmer over a low flame. Bake the pastries in a medium oven until puffed and golden on both sides (about 30 minutes), turning once. Transfer the baked pastries immediately to the simmering honey syrup and allow to stand in the syrup for about 3 minutes. With a slotted spoon remove the pastries to a flat dish to dry. Serve at room temperature or store in a dry container. Posted to http://groups.yahoo.com/group/Jewish_Cuisine/ By gabriella_kapsaski@� |