Brown butter baklava handpies with figs and honey

Brown butter baklava handpies with figs and honey

By
From
The Pie Project
Makes
4
Photographer
Kirsten Jenkins

These pies looked so beautiful when we were preparing them. Uncooked, the pastry is tapered and white, the nuts textural and the plump figs rest like a sculpture in the centre. This recipe is a really perfect end to a Mediterranean feast, and the pies taste great hot or cold with a big dollop of yoghurt. They are the ultimate cheat’s version of one of my all-time favourite desserts, baklava. — Phoebe

Ingredients

Quantity Ingredient
6 sheets fresh filo pastry
50g unsalted butter, melted and cooled
320g mixed crushed nuts
2 eggs
110g caster sugar
4 ripe figs, halved
90g honey, plus extra to serve
honeycomb, to serve (optional)
plain greek-style yoghurt, to serve (optional)

Method

  1. Preheat the oven to 180°C. Working with one sheet of pastry at a time, brush each one liberally with butter, laying the buttered sheets on top of each other. Using a sharp knife, cut the layered pastry into four equal squares. Line four 11 cm pie dishes with the pastry
  2. Combine the nuts, eggs and sugar in a bowl, then divide the mixture among each lined pie dish. Place 2 fig halves on top of each, and drizzle with the honey.
  3. Bake for 20 minutes or until the pastry is golden and crisp, and the figs are bursting. Drizzle with extra honey, top with honeycomb (if using) and serve with a dollop of yoghurt (if using).
Tags:
the pie project
pie
pies
project
kirsten
jenkins
phoebe
wood
pastry
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