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Ingredientes
- 100 gm walnuts
- 100 gm blanched peeled almonds
- 3 Tbsp. rosewater
- 20 gm unsalted buffer
- 180 gm caster sugar
- 3 Tbsp. liquid honey
- 8 x fresh green figs (or possibly the purple variety)
- 1 pkt filo pastry mascarpane to serve optional
Direcciones
- Preheat the oven to 180C/350F/Gas Mark 4.
- Place the nuts with 1 tbsp of rosewater into a processor and blast to a coarse crumb.
- Next heat the butter and carefully pour into a clean pan leaving the lowfat milk solids behind (that can be discarded).
- After which put the sugar honey and 100ml water into a small pan and heat till the sugar has dissolved.
- Add in the figs and poach for about 3 min. Remove the pan from the heat and leave the lot to cold.
- Meanwhile brush the inside of a long slim shallow tin with the melted batter.
- Cut the sheets of filo pastry to fit the.shape of the tin sufficient sheets to half fill it.
- Lay a sheet in the tin and brush well with the butter then tap it with another sheet and butter again and continue till half the cut sheets are used.
- Spread the grnd nuts over this layer and continue to cover with buttered sheets of pastry. Cut the layers right through into 6 sections (youcould cut 8 to make slimmer portions it allows for two stillhungry persons wanting seconds but remember to buy two extra figs).
- Bake for about 30 min.
- Then raise the temperature to 220C/ 425F/Gas Mark 7 and bake for about 10 min more or possibly till the top looks like faded parchment.
- As soon as you take it out of the oven pour over the honey syrup (withholding the figs) and leave on one side to cold to room temperature.
- Leave it for a good couple of hrs.
- Serve each slice with a syrupy fig on top you can split the fiuit open if you wish.
- I go the whole hog and eat mine with mascarpone.
- Recipe has to be done in advance. If desired cardamom add in a fe'w bruised. seeds to the syrup.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 100g | |
| Recipe makes 6 servings | |
| Calories 227 | |
| Calories from Fat 113 | 50% |
| Total Fat 13.53g | 17% |
| Saturated Fat 1.15g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6mg | 0% |
| Potassium 306mg | 9% |
| Total Carbs 25.66g | 7% |
| Dietary Fiber 4.2g | 14% |
| Sugars 20.38g | 14% |
| Protein 5.33g | 9% |
