Difficulty: Medium

Preparation time: 40 mins

For 4 people

Ingredients:

• ¼ liter pastry cream
• 2 tbsp almond powder 
• 1 tbsp rose water
• 8 fresh figs 
• 2 sheets of filo pastry 
• Butter
• Icing sugar 
• Rose petal jam
• 1 scoop almond milk ice cream  
  

Preparation:

1. Preheat the oven to 180°C (356°F)
2. Prepare the pastry cream using a traditional method. 
3. Add the almond powder and rose water. Once cooked, set aside. 
4. Lay out 1 sheet of filo pastry, brush with melted butter, sprinkle with icing sugar, and place the second filo sheet on top. Brush again with butter and cut into 4 rectangles. 
5. Repeat the process to get 8 rectangles in total. 
6. On each rectangle, place 1 tablespoon of pastry cream and 1 fig (quartered halfway down). Fold each rectangle into a neat little parcel. 
7. Place the parcels on a baking tray lined with parchment paper. Brush them again with butter. 
8. Bake for 15 mins, until golden and crisp. 
9. Serve warm with a spoonful of rose petal jam on top and a scoop of almond milk ice cream. 

Serve !

Recipe by: Chef Jean-Paul Duquenoy for Terroirs du Liban