- 1 cup finely chopped California Dried Figs
- ½ cup almond-flavored liqueur
- 1 tablespoon freshly squeezed lemon juice
- ½ teaspoon ground cinnamon
- 10 sheets phyllo dough, thawed
- ¼ cup butter, melted
- 3 tablespoons almond paste
- 3 tablespoons slivered almonds, toasted
Nutrition Facts (per serving)
Calories 260 (28% from Fat); Total Fat 8g; Saturated Fat 3.5g; Trans Fat -0-g; Cholesterol 10mg; Sodium 140mg; Potassium 150mg; Carbohydrate 34g; Sugar 19g; Dietary Fiber 3g; Protein 3g
Vitamin A 4% Vitamin C 2% Calcium 4% Iron 8% Ingredients
Stir figs, liqueur, lemon juice, and cinnamon together in small saucepan. Heat to boil over high heat. Reduce heat and simmer for 8-10 minutes, until liquid has evaporated. Set aside to cool.
Preheat oven to 400°F and line a baking sheet with parchment paper.
Unroll phyllo dough and cover with a damp cloth.
Place one sheet of dough on a lightly floured board and brush lightly with melted butter. Fold in half to form a square and brush again with butter.
Place a rounded tablespoon of fig mixture diagonally across center of each square. Crumble and sprinkle 1 teaspoon of almond paste over figs along with a few slivered almonds. Fold one corner over filling, then fold in sides; roll tightly from folded corner.
Arrange on the baking sheet. Repeat with remaining dough, butter and filling to make 10 pastries.
Bake at 400°F for 15 minutes or until golden brown.