"Try to buy fresh fillo as opposed to frozen," says Brigitte Hafner. "I like to use a local handmade fillo pastry that I buy from a Turkish deli, but any good Greek deli should stock a good brand, such as Antoniou." If you can't find chilled fillo, defrost frozen fillo in the fridge before use.
- 250 gm dried figs
- 100 ml Marsala or another sweet fortified wine such as tawny or sweet apera
- 150 gm almonds, coarsely chopped
- 75 gm raisins (½ cup)
- 75 gm dark chocolate buttons (53% cocoa solids)
- Finely grated rind of 1 lemon
- 1 tsp ground cinnamon
- Pinch of allspice
- 175 gm honey (½ cup)
- 10 sheets of fillo pastry
- 150 gm butter, melted
- For dusting: pure icing sugar or snow sugar
- 1Place figs and enough water to cover in a saucepan over medium-high heat and bring to the boil. Remove from heat and set aside until the figs become plump (about 10 minutes). Meanwhile, combine Marsala, almonds, raisins, chocolate, lemon rind, cinnamon and allspice in a bowl and set aside. Drain figs (discard liquid), dice into 5mm pieces, add to Marsala mixture and stir to combine. Warm honey in a small saucepan over medium heat until a thin runny consistency (1-2 minutes), pour over fig mixture, stir with a wooden spoon to combine and set aside.
- 2Preheat oven to 170C. Place a single pastry sheet on a work surface and brush with a little melted butter. Place another pastry sheet on top and brush again with butter. Repeat until you have 5 layers of pastry. Spread half the fig mixture across the centre of the pastry, roll pastry into a long cylinder and fold ends under to seal. Place on a large oven tray greased and lined with baking paper. Repeat with remaining pastry sheets, butter and fig mixture. Bake until golden brown (25 minutes). Dust with icing sugar and serve warm.
Drink Suggestion: Young Rutherglen topaque. Drink suggestion by Max Allen