Stuffed Fig Rolls (Fasting Dessert)

Directions

In a saucepan, combine the sugar and 400g of water. Bring to a boil and let it simmer for 5 minutes. Remove from heat and let it cool to lukewarm temperature. Add the honey and stir well.

Lay the phyllo pastry sheets on a clean surface. Cut the sheets into strips of approximately 7 centimeters wide.

Place the strips on top of each other to prevent drying out.

Brush each strip with sunflower oil.

Cut the figs lengthwise and spread them with your hands.

Next, nestle half a walnut or an almond inside the fig.

Fold and roll the fig in a triangular shape.

Moisten the end of the pastry strip with a little water to seal it.

Place the rolled pastries on a greased baking tray.

Repeat the process for all the fig rolls.

Bake the triangular pastries at 170 degrees Celsius for about 40 minutes until golden brown.

As soon as they come out of the oven, while still hot, dip them into the cold syrup.

Sprinkle with crushed walnuts or almonds on top.

If desired, we can keep some without syrup and dust them with powdered sugar and cinnamon.

• Depending on the packaging of the dried figs and the phyllo pastry sheets, you will get the corresponding number of pieces. One dried fig yields 2-3 triangular pastries.