250g dried figs
100g raisins, chopped
100g walnuts, chopped
100g good quality dark cooking chocolate, chopped
2 teaspoons cinnamon
1 teaspoon allspice
1/3 cup pure icing sugar, sifted
1½ tablespoons finely grated orange rind
½ cup honey
8 sheets Antoniou Fillo pastry
75g butter, melted
Preheat oven to 200°C. Grease a 22cm spring form pan.
Remove stems from figs. Place figs in a heatproof bowl; cover with boiling water and stand 15 minutes. Drain and chop figs. Place in a bowl with raisins, walnuts, chocolate, cinnamon, allspice, icing sugar and orange rind. Stir to combine. Add honey and mix well.
Place fillo flat on a work surface. Keep covered with a tea towel to prevent fillo from drying out. Take 1 sheet of pastry and brush with melted butter. Top with another sheet and brush with butter. Place ¼ filling in a 3cm-wide strip along one long side of the pastry about 3cm from the edge. Roll pastry to enclose filling, then, gently lay the roll against the inside of prepared pan. Repeat with remaining fillo and filling, to form a coil which fits snugly in the pan. Brush with butter.
Bake 30 minutes or until crisp and golden brown. Remove sides of pan. Serve warm drizzled with honey, then dusted with cocoa and icing sugar. Accompany with ice cream.
honey, cocoa powder & pure icing sugar