I did this as a dessert for a Greek inspired Sunday roast last week. I'm certainly making no claims for its' authenticity but I think the flavours work well together. It's also good with a fruit coulis to dip into. I've made these a few times now, they do tend to split a bit when you bake them but the filling is thicken enough that it doesn't leak out. There'll be some filo pastry left over, once I've decided what to do with it, I'll put it up on here!
1 pack of rolled filo pastry
Half a bag of dried figs
1 tin of peaches
30g melted butter
Preheat the oven to 220C and
line a baking sheet with greaseproof paper.
Drain the peaches of their juice
and put with the dried figs in a food processor until relatively smooth.
Unroll the filo pastry and cut
lengthways in half so each sheet is 2 strips about 15cm x 30cm. Using your
fingers brush the pastry with some water round the edges and put a heaped
teaspoon of the fig mixture onto the end of the sheet. Roll up lengthways,
occasionally crimping the pastry on the sides to form a solid parcel.
Brush with melted butter and
bake in the oven for 20 minutes or until golden brown. They may split slightly
but the filling should cool solid enough. Serve with a greek yogurt and honey
dip.
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