Honey pastries with baked figs | Matching Food & Wine
A Spanish take on baklava from one of my favourite Spanish chefs, José Pizarro. A hedonistic combination of honey, nuts and figs - what’s not to like?
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Cooking tools:
- Baking pan
- Pastry brush
- Chef's knife
- Cutting board
- Saucepan
- Mixing bowl
- Baking dish
- Oven
- Spoon
- Measuring spoon
Ingredients
- 125 g (4 ½ oz/2⁄3 cup) caster (superfine) sugar
- 50 ml (2 fl oz/ ¼ cup) honey
- ½ teaspoon orange blossom water
- 225 ml (7 ½ fl oz/scant 1 cup) water
- 150 g (5 oz) mixed nuts such as walnuts, almonds, pistachios, finely chopped
- ½ teaspoon ground cinnamon
- 100 g (3 ½ oz) unsalted butter, melted
- 6–8 sheets of filo pastry
- 8 ripe figs, halved
- good drizzle of honey
- 4 tablespoons Pedro Ximenez sherry
- handful of flaked almonds, toasted
- creme fraiche (optional)
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