Fig and walnut parcels
|orange — peel only|
|1/2 tsp||allspice — ground|
|1/2 tsp||cinnamon — ground|
|1/2 tsp||white pepper|
|4 Tbs||chocolate — grated|
|3||phyllo pastry — sheets|
|100 g||butter — melted|
|fresh thyme — sprigs|
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
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.
a muffin tray with olive oil and place each star of pastry in the tray.
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.