Caramelised fig filo pastry
A dessert for fig season!!!!!!!!!!
I LOVE figs, and I’d say this filo fig pie does them justice to be honest. I put this with peanut butter ice cream, because this one tastes inSANE.
Recipe, makes enough for 1-2 people;
3 figs (or 2 large ones)
100ml hoopers rhubarb and custard drink
2 heaped tbsp sugar
1 tsp vanilla extract
2 sheets filo pastry, sliced in half
1 tbsp butter
TO TOP
1 scoop ice cream
Honey
Method
To a large frying pan, add your hoopers, sugar and vanilla extract, and leave to reduce slightly on medium heat
Finely slice your figs, then add them to the frying pan and leave to soften for 2-3 minutes
Carefully flip the figs over, and leave to soften on the other side for a couple of mins.
In the mean time, preheat your oven to 150°C.
Melt 1 tbsp butter in the microwave, then brush the bottom of your serving dish with some, and line with filo pastry.
Brush more butter over that sheet, top with your other sheet, laying in the other direction, so the base is completely covered.
Repeat with the 2 remaining pieces, then once all your filo is lining your dish, carefully add your figs, one by one, to the centre of the filo. Try and maintain their shape as much as possible.
Once the last of your figs are in the pastry, bake for 12-15 mins, until the filo around the edges has browned and crisped up - you can break this off once the pie is cooked.
Remove from the oven, leave to rest for a couple of minutes, then top with your ice cream and a drizzle of honey.
Notes + Variations:
If you aren’t a fan of figs, use peaches, apples or pears instead - they will just take slightly longer to soften.
