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.

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