Ingredients
Serves 4
4 sheets Antoniou Fillo pastry
4 figs
50g melted butter
To serve
Ice cream
Caramel sauce
Method
Before you begin this Filo Pastry recipe, take your fresh Filo Pastry out of the refirgerator and bring it up to room temperature.
Preheat your oven to 200 degrees Celsius and line a baking tray with baking paper.
Lay a sheet of Filo Pastry onto your work bench with the longer side of the Pastry facing you. Brush liberally with melted butter.
Fold the Fillo sheet over so that the short sides of the Pastry meet. Place the fig in the centre of the Fillo and wrap up into a neat parcel (resembling a small “money bag”). Brush the outside of the parcel with more melted butter. Repeat with remaining Pastry and figs.
Place on a baking tray and cook for 10-15 minutes or until golden.
Serve immediately with vanilla ice cream and caramel sauce.