While I await Mike Minassian‘s next lahmajoun report, I thought I’d share a dessert recipe my husband was eager for me to make. We’ll get back to the lahmajoun experiments soon.
matter. He spotted a fig dessert recipe in the New York Times which included
the use of phyllo dough and ricotta cheese. He decided we (when he said ‘we’,
he meant ‘I’) could put an Armenian twist on the original recipe, and post it on
our website. After reading through the original recipe, I made proportion
adjustments as well as some ingredient tweaks.
butter, and the cheeses are not low fat. To satisfy readers who seek a less
decadent dessert, a short-cut, lower fat version of the recipe follows this
|Single portion of Phyllo ‘N’ Figs|
cheese, room temperature
squeezed lemon juice
lemon zest and juice, vanilla extract (if using) and powdered sugar, blending
well. Set aside at room temperature until ready to use. The mixture should have
a spreading consistency – like peanut butter.
dough, thawed and covered with plastic wrap and a clean kitchen towel
tablespoons) unsalted butter, melted
phyllo dough on a flat work surface. Lay 1 single sheet of phyllo dough
horizontally on the plastic wrap. Brush surface lightly with melted butter.
|Folded-buttered phyllo sheets|
with butter again. Fold once more, from left to right. Brush top with
butter and trim edges, if necessary. You should end up with a rectangle approximately 4 inches-by-6-inches.
Repeat with remaining 3 sheets of phyllo,
using about 2 tablespoons butter per pastry.
|Adding and spreading the cheese mixture|
baking sheet and spread each pastry rectangle with one fourth of cheese filling.
stems trimmed (I used Mission figs)
pistachios, toasted and roughly chopped
honey for drizzling
Directions for Figs and Toppings:
|Cut each fig into a star shape, keeping base of fig intact|
1. Cut each fig from stem end into quarters, without
cutting completely through the bottom of the fig. Spread figs open to resemble a star. Top each
pastry rectangle with 2 figs. Sprinkle each portion with a little granulated sugar.
|Just out of the oven|
and crisp. Remove from oven; cool slightly. Sprinkle the top of each fig with
chopped pistachio nuts and drizzle lightly with *honey. Serve at room
|Double portion…ready to serve|
honey. Preserved figs in syrup can be purchased in most Middle Eastern stores.
in half to make 8 smaller servings.
freezer section of most grocery stores
low fat cream cheese for the Mascarpone.
each cup with a generous spoonful of cheese filling.
can eat the leftover piece of fig!)
phyllo cup is golden.
Sprinkle tops with chopped nuts, and drizzle with honey. Serve at room temperature
cheese filling. It makes a nice spread for toast or crackers.