Baklava Inspired Sticky Figgy Pastries
Serve with strong black coffee.
What to do:
Method
Pre heat oven to 180'C.
Grease a square baking tin.
Melt butter in a pan or in the microwave.
Layer 6-10 sheets of filo pastry in the bottom of the tray brushing each one with butter first.
Drain 200g of the figs and keep the syrup.
Chop them roughly either by hand with a knife or in a small magimix until a thick jam like paste. (If it feels too thick add some syrup to it as needed).
Roughly chop the walnuts and pistachios and mix into the chopped figs.
Spread the mixture over the filo pastry base.
Place a further 6 sheets of filo pastry on top of the jam mixture buttering each one as before.
Score across the top layers creating a diamond pattern.
Place in the pre heated oven for about 20 mins and then turn down to 150'C and bake for a further 30 mins being careful not to let the top burn.
Meanwhile make a simple sugar syrup by mixing 300g of granulated sugar in with approx. 250ml of water.
Bubble over a medium heat until the syrup is completely clear (approx. 20 mins).
Once the pastry is cooked remove from the oven pour the syrup over the top and into the slits on the top.
Allow to completely cool in baking tin then cut into squares.
Serve with strong black coffee.
Use excess syrup drizzled over ice-cream or yogurt.
