Fig Puff Pastry Roses
25g unsalted Butter
1 Teaspoon Cinnamon
10g Caster Sugar
2 Table spoons fresh lemon juice
1 puff pastry sheet (275 g)
Fig filling: (This can be prepared a day before)
Rinse the figs and cut them in half.
Take the flesh out using a tea spoon and place it in a bowl.
Melt the butter in a pan, add the figs, cinnamon and sugar. Stir well.
Simmer on low heat for about 5 minutes until the mixture has a “mushy” look.
Add lemon juice & taste. If you are happy with its taste, remove from the stove and let it cool down.
Place in a fridge for 1 hour or overnight.
Cut the pre-rolled puff pastry into squares (preferably 8-9 cm wide).
Take one square & using a small knife, make diagonal cuts in all 4 corners. Cut towards the centre
but make sure to not cut through the centre. Repeat with all of them
Place a tea spoon of fig filling in the middle of the square.
Using both hands, grab 2 corners that are further apart & bring them towards the middle creating a “wall” around the filling. Press down to secure the corners.
Repeat with the opposite side. Secure the corner by pinching them with your finger and tucking them under the pastry – now you should create a rose like shape.
Place the roses on a baking tray lined with baking paper, brush with egg wash.
Bake in a preheated oven for 15 minutes (or until golden brown around the edges) at 200C.
Once they are ready, let them cool down for a few minutes, then sprinkle with icing sugar.
Tip: These pastries are best served warm!
Time: Preparation – 30 minutes, Baking – 15 minutes (200 C)