Honey Dipped Pastry Stuffed with Figs recipe

Ingredients:
1 pkt dried figs
5 tbl apricot jam
3 oz
chopped blanched almonds
ground cinnamon
14 sht filo pastry

8 tbl unsalted butter melted
4 oz sugar
75 ml water
4 tbl
honey

Procedures:
Process the figs in a blender with a little water, adding more
water as necessary to form a loose consistency - with the pulse button on
the processor. Add the apricot jam and the almonds. Add cinnamon to taste.
Mix until combined and separate into 28 balls.
Unroll one sheet of filo
pastry, keeping the other sheets damp under a towel. Brush the whole sheet
with melted butter. Cut the sheet lengthways into 2 equal parts, fold each
in half. Fold the sides lengthways over the filling. Fold the bottom over
and roll up into cylinders. Fasten the last inch of pastry with a flour and
water paste if necessary. Each stuffed pastry should measure 2 inches by 1
1/4 inches.
Preheat the oven to 350F.
Combine the sugar and water in a
saucepan. Bring to the boil and cook for 5 minutes at a simmer. Remove from
the heat and add honey, orange flower water and a pinch of cinnamon.
Bake
the pastries for 30 minutes or until puffed and golden - turning
once.
Transfer to syrup allowing the syrup to penetrate for 2-3 minutes.
Remove and allow to dry.
Sprinkle with a combination of 1 teaspoon of
cinnamon and icing sugar.
NOTES : Makes 24