These Moroccan-inspired almond, fig and orange blossom filo pies are little parcels of deliciousness. Full of fresh, fruity flavour, bite into the golden, flaky pastry for a dreamy dessert experience.
Almond, fig and orange blossom filo pies
- 200g ground almonds/almond flour
- 140g butter
- 1 large egg
- 150g castor sugar
- 80ml ( cup) cake flour
- 10ml (2 tsp) orange blossom water (available at culinary.co.za) or a few drops orange essence
- 2 fresh figs, diced + extra, to serve
- 3 sheets filo pastry
- 50g melted butter
- icing sugar, to dust
- fresh mint leaves, to garnish
Preheat the oven to 180°C. Line a baking tray with baking paper. Combine the ground almonds or almond flour, butter, egg, castor sugar, cake flour and orange blossom water or orange essence in a food processor. Blitz until well combined. Remove from food processor and fold in the diced figs. Scoop into a piping bag.
Cut the filo pastry sheets in half, so as to be left with 6 sheets. Pipe the filling down the length of one side of each sheet, spread with melted butter and roll tightly into a long tube. Roll into a coil and place on the prepared baking tray. Repeat these steps with the remaining filo and filling. Pack the filo pies tightly together on the baking tray and bake, 25 minutes, or until crisp and golden.
Remove from oven, dust with icing sugar and serve garnished with mint leaves and figs on the side.