Fast and Fruity Filo Slice

Our Fast and Fruity Filo Slice is an amazing way to make use of in-season figs.

Fast and Fruity Filo Slice

As figs come into season, there's no better time for today's Fast and Fruity Filo Slice. It's great for brunch or dessert or you can cut it into smaller pieces and serve as a tasty snack. This recipe can easily be halved, if desired.

Serves: 6
Time: 30 minutes

Ingredients

  • 12 sheets filo dough
  • 110g unsalted butter, melted
  • 3 teaspoons sugar
  • 6 tablespoons sliced almonds
  • 700g Greek yoghurt
  • 12 large figs (or 18 medium), stemmed and thinly sliced
  • 6 teaspoons honey

Method

Preheat your oven to 200 degrees Celsius and adjust the oven racks to the middle and lower section of your oven.

Lightly grease two baking trays with butter.

Lay down one piece of filo dough onto a baking tray and brush with melted butter. Lay another piece of filo dough on top of the first, again brushing with the melted butter. Sprinkle with 1/2 teaspoon of sugar and 1 tablespoon of sliced almonds. Cover this with a third piece of filo and brush with butter. Add a fourth piece of filo on top of this, brush with butter and sprinkle with another 1/2 teaspoon of sugar and 1 tablespoon of almonds. Add the fifth piece of dough on top of this, brushing with butter. Top with a sixth piece of filo dough, brush with butter and sprinkle with 1/2 teaspoon of sugar and 1 tablespoon of sliced almonds.

Repeat this process using the second baking tray.

Bake in oven for about 6 minutes, or until golden brown.

Remove pastry from oven and allow to cool. Cut each tray into six squares. Place one stack onto six individual plates. Spread yoghurt over each stack. Divide figs among stacks and top with the second stack of filo. Drizzle with honey and serve. 

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    COMMENTS

    To make a comment, please register or login
    missmarple
    9th Mar 2017
    1:52pm
    It looks like to me that there is some sort of filling in the pastry with almonds and figs sitting on top of said filling ????
    saintagnes
    9th Mar 2017
    4:46pm
    looks more like an almond meal mixture (as in a bakewell) to me


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