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Fig and walnut parcels

Recipe from: 31 March 2011

Ingredients 11
Servings 14
Time 10 mins


  • 1
  • 6-8
  • orange peel
  • 1/2
    all spice
  • 1/2
  • 1/2
    white pepper
  • 4
    chocolate, grated
  • 3
    sheets phyllo pastry
  • 100
    melted butter
  • 4
    ripe and juicy black figs
  • few sprigs of thyme


10 mins
Pre-heat your oven to 200°C.
Roughly chop the walnuts and orange peel and combine in a bowl with the honey, allspice, cinnamon, pepper and grated cacao. Set aside.
Take one sheet of phyllo pastry and brush all over with melted butter.
Place another sheet on top of the other sheet of phyllo and brush with butter
Add the last sheet on top of the other two and brush with melted butter
Take one square and top it with another square to make a star shape and press into your muffin tin.
Spray a muffin tray with olive oil and place each star of pastry in the tray.
Fill each tart with one cut fig.
Top with the walnut, honey cocoa filling
Bake for 10 minutes at 200°C.
Serve garnished with a sprig of thyme.

Reprinted with permission of Janice Tripepi.
To visit Janice Tripepi’s blog, click here.


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