HealthNotes

Crispy California Fig and Almond Rolls

• From: California Fig Advisory Board

Ingredients

• 1 cup finely chopped dried California figs

• 1/2 cup almond-flavored liqueur

• 1 Tbs freshly squeezed lemon juice

• 1/2 tsp ground cinnamon

• 10 sheets phyllo dough, thawed

• 1/4 cup melted butter

• 3 Tbs almond paste

• 3 Tbs slivered almonds, toasted

A cup of coffee, these mildly sweetened cookies, and a good book—the perfect way to spend a relaxing weekend afternoon.

Directions

• Stir figs, liqueur, lemon juice, and cinnamon together in small saucepan. Heat to boil over high heat; reduce heat and simmer for 8 to 10 minutes, until liquid has all evaporated. Set aside to cool.
• Preheat oven to 400°F and line a baking sheet with parchment paper.
• Unroll phyllo dough and cover with a damp cloth. Place one sheet of dough on a lightly floured board and brush lightly with melted butter. Fold in half to form a square and brush again with butter.
• Place a rounded tablespoon of fig mixture diagonally across center of each square, then, crumble and sprinkle 1 teaspoon of almond paste over figs along with a few slivered almonds.
• Fold one corner over filling, then fold in sides; roll tightly from folded corner. Arrange on baking sheet. Repeat with remaining dough, butter, and filling to make ten pastries.
• Bake at 400°F for 15 minutes or until golden brown.