Ingredients
375g Antoniou Fillo pastry
125g unsalted butter, melted
250g dried figs
100g raisins, chopped
100g walnuts, finely chopped
100g dark chocolate, chopped finely
2 teaspoons cinnamon
1 teaspoon allspice
1½ tablespoons finely grated orange rind (optional)
½ cup honey
To serve
Honey
Icing sugar
Ice cream
Method
Before you begin this Filo Pastry recipe, take your packet of Fillo Pastry out of the fridge, still in its plastic bag and allow it to come up to room temperature.
Preheat oven to 200 degrees Celsius. You will need a 30cm round (or square) baking tray.
To make the filling
Remove stems from figs. Place figs in a bowl, cover with hot water and stand 15 minutes. Drain and chop the figs into small pieces. Place in a bowl with raisins, walnuts, chocolate, cinnamon, allspice and orange rind. Stir to combine. Add honey and mix well.
To assemble the spiral
Brush one sheet of pastry with butter and place it onto your baking tray. Repeat with another three sheets of pastry, rotating each sheet slightly to form a large round-like shaped base.
Place one sheet of Fillo Pastry on your bench with the long side of the pastry facing you, and brush with melted butter. Top with another sheet and brush with butter. Place a line of filling along the bottom edge of the pastry, about 3cm from the edge. Roll the pastry to enclose the filling, coil into a spiral and place in the centre of the tray. Repeat with remianing pastry and filling to create five more rolls, placing them around the inside spiral. Roll in the bottom sheets pastry to form an edge.
Brush with butter.
Bake for 30 minutes or until golden in colour. Drizzle with honey and dust with icing sugar. Serve as is or with with ice cream.
Watch how to make a Chocolate Fig and Walnut Scroll