INGREDIENTS

INSTRUCTIONS

Process the figs in a blender with a little water, adding more water
as necessary to form a loose consistency - with the pulse button on
the processor. Add the apricot jam and the almonds. Add cinnamon to
taste. Mix until combined and separate into 28 balls.  Unroll one sheet
of filo pastry, keeping the other sheets damp under a  towel. Brush the
whole sheet with melted butter. Cut the sheet  lengthways into 2 equal
parts, fold each in half. Fold the sides  lengthways over the filling.
Fold the bottom over and roll up into  cylinders. Fasten the last inch
of pastry with a flour and water  paste if necessary. Each stuffed
pastry should measure 2 inches by 1  1/4 inches.  Preheat the oven to
350F.  Combine the sugar and water in a saucepan. Bring to the boil and
cook  for 5 minutes at a simmer. Remove from the heat and add honey,
orange  flower water and a pinch of cinnamon.  Bake the pastries for 30
minutes or until puffed and golden - turning  once.  Transfer to syrup
allowing the syrup to penetrate for 2-3 minutes.  Remove and allow to
dry.  Sprinkle with a combination of 1 teaspoon of cinnamon and icing
sugar.  Converted by MC_Buster.  NOTES : Makes 24  Converted by
MM_Buster v2.0l.

A Message from our Provider:

“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”