HONEY PASTRIES WITH BAKED FIGS

INGREDIENTS: (serves 10-12)

125g caster sugar; 50ml honey; ½tsp orange blossom water; 225ml water; 150g mixed nuts such as walnuts, almonds and pistachios, finely chopped; ½tsp ground cinnamon; 100g unsalted butter, melted; 6-8 sheets of filo pastry

For the figs: 8 ripe figs, halved; a good drizzle of honey; 4tbsp Pedro Ximenez sherry; handful of flaked almonds, toasted;

To serve: Crème fraîche (optional)

METHOD:

1. Preheat the oven to 180°C (Gas 4).

2. In a pan, melt the sugar, honey and orange blossom water with the water, then simmer gently for 10-15 minutes, until slightly reduced and syrupy.

3. Mix the chopped nuts with the cinnamon. Lightly grease an 18-20cm square shallow tin with a little of the melted butter. Lay a sheet of filo in the bottom and brush with the butter, scatter with the nuts then add another layer of filo and melted butter.

4. Repeat four times, ending with a final layer of filo. Butter the top generously and cut into diamond shapes. Bake for 25-30 minutes, until golden and crisp.

5. Spoon half of the cooled syrup over the pastries as they come out of the oven. Let stand for five minutes, then spoon over the rest of the syrup. Allow to cool completely in the tin.

6. As the pastries are cooling, place the figs in a baking dish and drizzle with honey and sherry. Bake in the oven for 15-20 minutes until tender. Serve the pastries with the baked figs and a dollop of crème fraîche, if you like.