Ingredients
8 sheets Antoniou Fillo pastry
75g butter, melted
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
To serve
Honey, cocoa powder & pure icing sugar
Ice cream
Method
Before you begin this Filo Pastry recipe, take your packet of Filo Pastry out of the fridge, still in its plastic bag and allow it to come up to room temperature.
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.
Take 1 sheet of Fillo Pastry and brush with melted butter. Top with another sheet and brush with butter. Place a quarter of the filling in a 3cm-wide strip along one long side of the Pastry, about 3cm from the edge. Roll the pastry to enclose the 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 for 30 minutes or until golden. Remove sides of pan. Serve warm drizzled with honey, then dusted with cocoa and icing sugar. Serve with ice cream.