- Serves: 6
- Cook Time: 5 minutes
- Prep Time: 25 minutes
- Effort: medium
- 150 g honey
- 250 g sugar
- 180 ml water
- 1 sticks cinnamon
- 2 strips orange rind
- 50 ml orange flower water
For the figs
- 225 g walnuts, shelled
- 50 g almonds
- 50 g hazelnuts, skinned
- 1 pinches ground cinnamon
- 6 large Greek figs
- 1 packets filo pastry, or Kataifi pastry
- 150 g unsalted butter, melted
- vegetable oil, for deep-frying
- 1 x 300 ml carton Greek yogurt, to serve
1. Heat the honey, sugar, water, cinnamon, orange rind and flower water in a saucepan, bring to a boil, then simmer until reduced to a syrup. Remove from the heat and leave to cool.
2. Place the nuts in a food processor and pulse to the consistency of coarse breadcrumbs. Transfer to a bowl, add a pinch of cinnamon and just enough syrup to bind together.
3. With a sharp knife crisscross the top of each fig, gently squeeze open and pour in the sticky nut mixture.
4. Unroll the kataifi, separate a little of the pastry and place flat on the work surface.
5. Brush the pastry with melted butter and roll around each fig, working in batches. Refrigerate until required.
6. Heat the vegetable oil to 180C and fry the figs until golden, about 1-2 minutes.
7. Drain, then drizzle with a generous spoonful of syrup and serve immediately with Greek yogurt.
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