Moroccan Fig Pastries

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 1 (8 ounce) package dried figs (such as sunmaid)
• 5 tablespoons apricot jam
• 3 ounces slivered almonds
• 2 dashes ground cinnamon
• 14 sheets phyllo dough
• 6 tablespoons sweet unsalted butter, melted
• 1 egg yolk, slightly beaten
• 1/2 cup sugar
• 1/3 cup water
• 4 tablespoons honey
• 1 tablespoon orange blossom water
• 1 teaspoon cinnamon
• 1 tablespoon icing sugar

Recipe

• 1 preheat the oven to 350 degrees f.
• 2 blend the figs with a little water in a food processor to form a loose consistency. add the apricot jam, almonds, & cinnamon to the processor. mix until well combined then separate into 28 balls.
• 3 unroll the phylllo dough then keep it under a damp towel as not to dry out.
• 4 brush one sheet with melted butter then fold in half. cut the sheet length ways into 2 equal parts.
• 5 roll one ball into a small cylinder then lay it on the cut sheet. fold the sides length ways over the filling. then roll the fig mixture up in the sheet as you would a cigar.
• 6 dab the last half inch of dough with egg yolk to seal it. repeat for each of the 28 balls. note: each stuffed pastry should measure 2 inches by 1 1/4 inches.
• 7 bake the pastries for 30 minutes or until puffed and golden - turning once.
• 8 meanwhile, combine the sugar and water in a saucepan. bring to the boil then lower the heat & simmer for 5 minutes. remove from the heat then stir the honey & orange blossom water.
• 9 dip the pastries one at a time into the syrup then remove and allow to dry. combine the cinnamon & icing sugar then sprinkle over the pastries.