Moroccan Fig Pastries

These pastries are a nice treat for Ramadan.

• Ready In: 1 hr
• Yields: 28 pastries

Ingredients

• Filling

• 1 (8 ounce) package dried figs (such as Sunmaid)
• 5  tablespoons  apricot jam
• 3  ounces  slivered almonds
• 2  dashes ground cinnamon

• Pastry

• 14  sheets phyllo dough
• 6  tablespoons sweet unsalted butter, melted
• 1  egg yolk, slightly beaten
• 1⁄2 cup sugar
• 1⁄3 cup water
• 4  tablespoons honey
• 1  tablespoon  orange blossom water
• 1  teaspoon cinnamon
• 1  tablespoon icing sugar

Directions

1. Preheat the oven to 350 degrees F.
2. Blend the figs with a little water in a food processor to form a loose consistency. Add the apricot jam, almonds, & cinnamon to the processor. Mix until well combined then separate into 28 balls.
3. Unroll the phylllo dough then keep it under a damp towel as not to dry out.
4. Brush one sheet with melted butter then fold in half. Cut the sheet length ways into 2 equal parts.
5. Roll one ball into a small cylinder then lay it on the cut sheet. Fold the sides length ways over the filling. Then roll the fig mixture up in the sheet as you would a cigar.
6. Dab the last half inch of dough with egg yolk to seal it. Repeat for each of the 28 balls. Note: Each stuffed pastry should measure 2 inches by 1 1/4 inches.
7. Bake the pastries for 30 minutes or until puffed and golden - turning once.
8. Meanwhile, combine the sugar and water in a saucepan. Bring to the boil then lower the heat & simmer for 5 minutes. Remove from the heat then stir the honey & orange blossom water.
9. Dip the pastries one at a time into the syrup then remove and allow to dry. Combine the cinnamon & icing sugar then sprinkle over the pastries.