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40 mins

Stuffed Fig Pastries with Honey and Nuts
I so look forward to the fig season! In this recipe I’ve made a baklava-style nut filling and stuffed it into the figs, which are then rolled in kataifi (available at Middle Eastern delicatessens). If you can’t get hold of the kataifi though, why not try dipping them in a light tempura batter and deep-frying? Delicious served with vanilla icecream, too.

serves 6

Taken from The Modern Vegetarian by Maria Elia, published by Kyle Books, priced £14.99. Photography: Jonathan Gregson

Posted by Kyle Books from London, United Kingdom • Published See Kyle Books's 22 projects » © 2024 Maria Elia / Kyle Books · Reproduced with permission.
  • Step 1

    Heat the honey, sugar, water, cinnamon, orange rind and flower water in a saucepan. Bring to the boil, then simmer until reduced to a syrup. Remove from the heat and leave to cool.

  • Step 2

    Place the nuts in a food processor and pulse to a coarse breadcrumb consistency. Transfer to a bowl, add a pinch of cinnamon and just enough syrup to bind together.

  • Step 3

    With a sharp knife, criss-cross the top of each fig, gently squeeze open and pour in the sticky nut mixture.

  • Step 4

    Separate a little of the kataifi and place flat on a work surface. Brush the pastry with melted butter and wrap around each fig until covered. Keep the rest covered with a damp cloth to stop it drying out. Chill the figs in the fridge until required.

  • Step 5

    Heat the vegetable oil to 180°C/350°F in a deep-fryer and fry the figs until golden, about 1–2 minutes.
    Remove with a slotted spoon and drain on absorbent paper. Drizzle with a generous spoonful of syrup and serve immediately with Greek yogurt.

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