The farmers market has had these wonderful figs for a few weeks and they’re worth every penny. They call them Chicago Hardy Figs; we call them delicious. This dessert would be delicious with a whipped cream, chocolate sauce or balsamic reduction, but it was just perfect as it was.
Figs in Phyllo
- 2 sheets phyllo dough, defrosted or made from scratch
- 12 fresh figs, washed, trimmed
- 3 tbsp butter, melted
- 2 tbsp honey
- 1 egg yolk
- 1 tsp milk or cream
Whisk egg yolk and cream in a small bowl. Set aside. In another small bowl, which butter and honey. Roll out one sheet of phyllo dough and brush top side with butter mix. Layer another sheet on and repeat. Do this four times. (In other words, each phyllo stack will be four sheets thick.) Cut dough into six even squares. Wrap a single fig in each one. Just pull each corn up and twist together at the top. (Think of a package a stork would deliver, but don’t think too hard, we don’t want that delivery here!) The picture above should come in handy here. Don’t worry if the seal isn’t super tight, gravity is in your favor here. Brush each package with the egg wash and place in a greased casserole or lasagna pan, with the fat part of the fig package down. Bake at 350 until phyllo is golden. About 15 minutes. Serve warm.