Fig Recipes:
Crispy Fig and Almond Rolls

Yield: 10 pastries
Serves: 4 to 5

Ingredients:

• 1 cup chopped dried figs
• 1/2 cup almond-flavor liqueur* or water
• 1 tablespoon fresh-squeezed lemon juice
• 1/4 teaspoon ground cinnamon
• 10 sheets phyllo dough, thawed
• 1/4 to 1/3 cup butter, melted
• 2 tablespoons almond paste
• 2 tablespoons toasted slivered almonds

*Note: Use 1/4 teaspoon almond extract with water.

Steps:

• Stir figs, liqueur, lemon juice and cinnamon together in small saucepan. Heat to a boil over high heat; reduce heat and simmer for 5 to 10 minutes, until liquid has all 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 board and brush lightly with melted butter. Top with another sheet of dough and cut in half, crosswise, to make 2 rectangles.
• Spread a rounded tablespoon of fig mixture diagonally across center of each rectangle. Then, crumble and sprinkle 1 teaspoon almond paste over figs along with a few slivered almonds.
• Fold one corner and sides of dough over filling and roll tightly from folded corner. Arrange on baking sheet. Repeat with remaining dough, butter, and filling to make 10 pastries.
• Bake at 400°F for 15 minutes or until golden brown.

Submitted by: California Fig Advisory Board