Roast figs in brik pastry
Preparation 20 minutes
Cooking 30 minutes
1 kg figs | 50 g brown sugar | 50 g butter | Port wine | 1/2 bunch of fresh basil, leaves removed and washed | 1 handful of crushed pecan nuts (optional) | 1 pack of brik pastry sheets | 1 tablespoon of a neutral oil
1Wash the figs and cut them into quarters. Stir in a small amount of brown sugar and a tablespoon of port wine. Cook the figs in a saucepan until they form a jam. Let the figs cool, then add the clean basil leaves and the crushed pecan nuts if using.
2Lay the brik pastry sheets out on a cutting board. Cut the sheets into four equal strips lengthwise.
3Place a tablespoon of fig marmalade at the base of each band and seal the pastry to make a triangle.
4Place the jam-filled triangles on a buttered baking tray. Brush the triangles with a small amount of neutral oil to help them brown and bake them in a 180 °C oven for about 10 minutes.
5Garnish the finished pastries with a few basil leaves. Serve immediately.