Crispy figs

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Preparation

4 sheets of filo or strudel pastry
2 tbsp melted butter
4 fresh figs
50 g sugar
½ dl water
1 tsp lemon juice
2 tbsp liqueur (such as Cointreau or Amaretto)
Use a toothpick to prick the figs all over.
Bring the sugar, water, lemon juice and liqueur to the boil, put the figs into the syrup and simmer on a low heat for around 15 minutes. Remove the figs from the syrup and leave them to cool.
Fold the sheets of pastry over once and brush with melted butter. Wrap the figs up in the pastry like sweets, cover the tray with baking parchment and place the pastry parcels on it. Brush the fig "sweets" with the remaining butter.
Start the recipe. Appliance preheats. Put the original baking tray into the preheated cooking space at level 2. Press OK to continue. Top/bottom heat 200 °C, 10 minutes.

Tips

Replace the lemon juice with orange juice and the Amaretto with crème de cassis.

Original baking tray

Quantity Ingredient
50 g sugar
1 tsp lemon juice
½ dl water
2 tbsp liqueur (such as Cointreau or Amaretto)
4 sheets of filo or strudel pastry
2 tbsp melted butter
4 fresh figs

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