One of the easiest appetizers is to make phyllo tartlets. These pecan tartlets combine bacon and figs for an appetizer that pairs well with sparkling wine.
California Fig Phyllo Recipe
Desserts using phyllo dough are perfect for easy entertaining. Inspired by Sicilian Cuccidati, our California Fig Phyllo recipe are perfect for Christmas.
Servings 24 cookies
- 1/4 cup granulated sugar
- 2 tbsp water
- 2 tbsp honey
- 2 strips orange zest 2" strips
- 2 tbsp orange juice
- 1 1/2 cups Blue Ribbon Orchard Choice or Sun-Maid California Figs stemmed and halved
- 3/4 cup water
- 1/2 cup granulated sugar
- 1 tsp orange zest
- 1/2 tsp anise seeds
- 1/2 cup walnuts toasted and chopped coarse
- 1 tbsp dry sherry
- 6 phyllo sheets thawed, 14"x9"
- 1/4 cup olive oil extra virgin
- 2 tbsp confectioner's sugar
For the Sugar Syrup
- Bring all ingredients to boil in small saucepan over medium-high heat and cook, stirring occasionally, until sugar has dissolved, about 2 minutes. Reduce heat to medium-low and simmer until syrup is thickened and slightly reduced, about 3 minutes. Discard zest and transfer syrup to bowl; set aside.
For the Fig Filling
- Bring figs, water, sugar, orange zest, and anise seeds to simmer in now-empty saucepan over medium heat and cook until thickened and syrupy, about 5 minutes. Let fig mixture cool to room temperature, about 1 hour.
- Process fig mixture in food processor until paste forms, about 15 seconds. Scrape down sides of bowl, add walnuts and sherry, and pulse until walnuts are finely chopped, about 10 pulses. Transfer filling to zipper-lock bag and snip off 1 corner to create 1-inch opening.
For the Pastry
- Adjust oven rack to middle position and heat oven to 375 degrees. Line rimmed baking sheet with parchment paper. Place 1 phyllo sheet on counter with long side parallel to counter edge, brush lightly with oil, then dust with 1 teaspoon sugar. Repeat with 2 more phyllo sheets, brushing each with oil and dusting with 1 teaspoon sugar (you should have total of 3 layers of phyllo).
- Pipe half of filling along bottom edge of phyllo, leaving 1½-inch border along edge. Fold bottom edge of phyllo over filling, then continue rolling phyllo away from you into firm cylinder. With cylinder seam side down, use serrated knife to cut cylinder into 12 equal pieces. Arrange cookies on prepared sheet, spaced 1½ inches apart. Repeat with remaining 3 phyllo sheets, oil, sugar, and filling and arrange on sheet.
- Bake cookies until light golden brown, 15 to 20 minutes, rotating sheet halfway through baking. Drizzle warm cookies with syrup and let cool for 5 minutes. Transfer cookies to wire rack and let cool completely before serving. (Cookies can be stored at room temperature for up to 4 days.)
Recipe and photo by Cook’s Country from America’s Test Kitchen