6 servings
INGREDIENTS
9 filo pastry sheets
2 tbs melted butter
1 tbs crystal sugar
6 ripe figs, halved
1/4 cup dark honey plus 2 tbs for drizzling
4 heaped tbs cream cheese
2 tbs powdered (icing) sugar
Zest of a lemon
PROCEDURE
1 Brush each filo sheet with melted butter, then sprinkle with sugar.
2 Cut each sheet into 4 squares.
3 Press 3 squares into the cups of a buttered muffin tin, to get 12 filo nests.
4 Bake in a hot oven for 10 minutes.
5 Put the honey into a pan and heat over medium heat until it simmers.
6 Soak the figs in the honey for 5 minutes.
7 Put the grill on high heat and place the figs cut side down.
8 Flip them over; they should become caramelised with grill marks.
9 Remove and keep warm.
10 Beat the cream cheese with the sugar and the lemon zest.
11 Place one tbs of the cream cheese in each filo nest and top with a fig half.
12 Drizzle with honey.
Salma Soliman cooks On A Budget every Saturday and Tuesday at 3pm on Fatafeat.
