4 figs, rinsed and pat dry
4 sheets of Antoniou Fillo pastry
50 grams melted butter
ice cream to serve
Preheat your oven to 200 deg C and line a baking tray with baking paper.
Take a sheet of fillo and lay it out on a clean work bench, the longer side facing you and brush liberally with melted butter.
Cut the fillo sheet in half and place one on top of the other. 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.
Place on baking tray and cook for 10-15 mins or until golden.
Serve immediately with vanilla ice cream drizzled with caramel sauce.