1/3 cup pistachio kernels
4 sheets Antoniou Thick Fillo pastry
75g butter, melted
6 teaspoons caster sugar
1 cup Greek style natural yoghurt
8 fresh figs (350g), sliced
1/2 cup caster sugar
1/2 cup water
Preheat oven to 180°C. Spread pistachios onto a baking tray and bake 5 minutes or until toasted. Cool, then coarsely chop and set aside.
Combine all syrup ingredients in a medium saucepan. Stir over a medium heat until sugar dissolves. Increase heat and bring to the boil, then reduce heat and simmer, without stirring for 8 minutes or until slightly thickened. Set aside to cool.
Grease 2 large baking trays with some of the melted butter. Brush 1 pastry sheet with butter. Sprinkle with 2 teaspoons sugar. Top with another sheet of pastry. Continue layering with remaining pastry, butter and sugar (do not sprinkle sugar on top layer).
Cut pastry into halves lengthways, then cut crossways to form 12 rectangles (each measuring about 7cm x 14cm). Place on the greased trays and bake 6 minutes or until golden brown. Transfer to a surface lined with baking paper to cool.
To assemble, place 1 pastry rectangle on each plate. Spread each with 1 1/2 tablespoons of yoghurt. Top with about 6 fig slices. Repeat layering with pastry rectangles, yoghurt and figs, finishing with a pastry rectangle. Spoon some syrup over each stack, then top with pistachios.