Crispy Pastry Rolls with Sweet Fig Filling
Nutritional values
(Percentage of daily recommendation)
| Calorie | 630 cal. | (30 %) | ||
| Protein | 10.85 g | (11 %) | ||
| Fat | 31.71 g | (27 %) | ||
| Carbohydrates | 72.8 g | (49 %) | ||
| Sugar added | 26.09 g | (104 %) | ||
| Roughage | 4.84 g | (16 %) |
| Vitamin A | 114.93 mg | (14,366 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.66 mg | (39 %) | ||
| Vitamin B₁ | 0.28 mg | (28 %) | ||
| Vitamin B₂ | 0.36 mg | (33 %) | ||
| Niacin | 6.93 mg | (58 %) | ||
| Vitamin B₆ | 0.19 mg | (14 %) | ||
| Folate | 63.56 μg | (21 %) | ||
| Pantothenic acid | 0.54 mg | (9 %) | ||
| Biotin | 8 μg | (18 %) | ||
| Vitamin B₁₂ | 0.03 μg | (1 %) | ||
| Vitamin C | 2.4 mg | (3 %) | ||
| Potassium | 383.81 mg | (10 %) | ||
| Calcium | 80.7 mg | (8 %) | ||
| Magnesium | 86.17 mg | (29 %) | ||
| Iron | 2.41 mg | (16 %) | ||
| Zinc | 1.29 mg | (16 %) | ||
| Saturated fatty acids | 10.27 g | |||
| Cholesterol | 32.25 mg |
Ingredients
- Ingredients
- 200 grams dried Figs
- ½ tsp Bitter almond oil
- 1 tsp cinnamon
- 3 Tbsps Apricot jam
- 80 grams ground Nut (such as almonds or hazelnuts)
- 50 grams chopped almonds
- 60 grams butter
- 8 sheets Filo dough (each about 40 x 60 cm)
- 70 grams sugar
- 2 Tbsps honey
- 2 Tbsps Orange blossom water
- powdered sugar (to dust pastry rolls)
Preparation steps
For the filling, soak figs about 2 hours in warm water. Preheat oven to 200°C (approximately 400°F).
Drain figs, chop coarsely and puree with cinnamon, apricot jam and ground nuts to a creamy paste. Add water from soaking figs to filling paste if necessary for texture. Stir chopped almonds into filling.
Spread filo dough sheets and cut in half lengthwise into strips. Melt butter and brush over filo sheets. Spread 1-2 tablespoons filling onto filo dough strips and roll up to cover filling. Place pastry rolls on a baking sheet lined with parchment paper and brush with butter. Bake pastry rolls, turning once, until golden and crispy, about 20 minutes.
For the syrup, stir sugar into about 70 ml (approximately 1/4 cup) water in a saucepan and bring to a boil. Boil vigorously while stirring about 5 minutes. Remove pan from heat, stir in honey and orange blossom water and transfer to a shallow dish.
While pastry rolls are still warm, place in syrup and let stand about 5 minutes. Remove pastry rolls from syrup and let dry.
To serve, sprinkle pastry rolls to taste with powdered sugar.
