Crispy California Fig and Almond Rolls
Ingredients
- 1 cup finely chopped dried California figs
- 1/2 cup almond-flavored liqueur
- 1 Tbs freshly squeezed lemon juice
- 1/2 tsp ground cinnamon
- 10 sheets phyllo dough, thawed
- 1/4 cup melted butter
- 3 Tbs almond paste
- 3 Tbs slivered almonds, toasted
Directions
- Stir figs, liqueur, lemon juice, and cinnamon together in small saucepan. Heat to boil over high heat; reduce heat and simmer for 8 to 10 minutes, until liquid has all evaporated. Set aside to cool.
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Unroll phyllo dough and cover with a damp cloth. Place one sheet of dough on a lightly floured board and brush lightly with melted butter. Fold in half to form a square and brush again with butter.
- Place a rounded tablespoon of fig mixture diagonally across center of each square, then, crumble and sprinkle 1 teaspoon of almond paste over figs along with a few slivered almonds.
- Fold one corner over filling, then fold in sides; roll tightly from folded corner. Arrange on baking sheet. Repeat with remaining dough, butter, and filling to make ten pastries.
- Bake at 400°F for 15 minutes or until golden brown.
Nutrition Facts
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