Phyllo dough pie with figs
This phyllo pastry cake with figs, honey, and pistachios is a unique dessert, both crunchy and enveloping. The recipe is incredibly easy to make.
Ingredients · Servings 4 persone
- 300 g fichi
- 10-12 fogli di pasta fillo
- 100 g panna
- 70 g miele di agrumi
- 40 g burro
- 30 g pistacchi tritati
- 2 uova
- sale
Method · 45 minuti
- Imburrate leggermente una teglia rotonda (ø 22-24 cm) e foderatela di carta da forno.
- Sciogliete 30 g di burro.
- Stendete sul piano da lavoro un foglio di pasta fillo, quindi spennellatelo interamente di burro; goffratelo, ovvero accartocciatelo dalla parte lunga, e disponetelo lungo il bordo della teglia. Ripetete l’operazione con gli altri fogli fino a riempire lo stampo, procedendo dall’esterno verso l’interno.
- Tagliate i fichi a spicchi, mantenendo la buccia, e inseriteli tra le pieghe di pasta fillo in modo armonico; unite metà dei pistacchi, quindi formate un secondo strato di pasta fillo e finite con i fichi e i pistacchi rimanenti.
- Mescolate in una ciotola 100 g di panna, 40 g di miele, le uova e un pizzico di sale.
- Versate sulla tortiera il composto di miele e panna in modo uniforme, aiutandovi con un cucchiaio.
- Completate con un filo di miele e infornate a 180 °C per 25 minuti.
- Sfornate la torta e spolverizzatela con i pistacchi tritati. Completate con un ultimo filo di miele.
Phyllo dough and fig cake: how to make it
To make this phyllo and fig tart, simply brush the phyllo sheets with butter, fold them from the long side, and use them to fill the pan from the edge inward. Place the figs and pistachios between the folds and make another layer. Top with a cream and honey mixture and bake.
Please note: Depending on their ripening period (from late June to late September), figs are classified as fioroni, early figs, which develop from buds the previous autumn; figs from spring buds, which ripen in late summer; and finally, late cimaruoli, formed from summer buds, usually the sweetest of all.
Procedure
- Step 1 Lightly butter a round baking pan (ø 22-24 cm) and line it with parchment paper. Step 2 Melt 30 g of butter. Step 3 Lay out a sheet of phyllo pastry on the work surface, then brush it all over with butter; emboss it, that is, crumple it from the long side, and arrange it along the edge of the pan. Repeat with the other sheets until the pan is filled, working from the outside in. Step 4 Cut the figs into wedges, keeping the peel on, and place them evenly between the folds of phyllo pastry; add half of the pistachios, then form a second layer of phyllo pastry and finish with the remaining figs and pistachios. Step 5 In a bowl, mix together 100 g of cream, 40 g of honey, the eggs, and a pinch of salt. Step 6 Pour the honey and cream mixture evenly into the pan, using a spoon. Step 7: Drizzle with honey and bake at 180°C for 25 minutes. Step 8: Remove the cake from the oven and sprinkle with chopped pistachios. Drizzle with a final drizzle of honey.
