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    Rose Water Fig Parcels

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    Rose Water Fig Parcels

    Serves: 4


    • 10 large fresh figs
    • Juice of ½ lemon
    • 55g caster sugar
    • 1-2 teaspoons distilled rose water, or to taste
    • 100g butter, melted
    • 300g filo pastry
    • To serve
    • 200g crème fraîche


    1. Preheat the oven to 190°C/gas 5.
    2. Wash and dry the figs. Trim off the stalks and cut into chunks. Place in a mixing bowl with the lemon juice, sugar and rose water. Mix thoroughly and leave to macerate (soften) for 30 minutes, then adjust the flavourings to suit your taste.
    3. Butter a baking sheet and clear a large working space. Unwrap your filo pastry sheets but keep them covered with a damp tea towel to prevent them from drying out.
    4. From the pastry, cut 24 squares, each measuring approximately 16cm (although you don't have to be too precise). Paint a square with melted butter, then layer with another 2 sheets, each buttered in turn. Place an eighth of the fig filling in the middle of this three-layered square and gather together the edges, pinching at the neck to stick together, so that the result looks like a stuffed brown paper bag with its edges pulled back. The filling should be completely sealed inside. Continue with the pastry and fig filling, making one parcel at a time, placing it on the baking sheet once finished, so that the pastry remains soft. Then brush all eight parcels with melted butter, so they will brown evenly and stay crisp while cooking.
    5. Bake in the centre of the oven for 20 minutes and serve warm or cold. You can spoon the few remaining juices from the fig mixture onto each plate.

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