- 6 sheets of brick dough (or use filo dough)
- 12 fresh figs
- dairy butter
- handful of almond shavings
- optional: powdered sugar
Kitchen equipment needed
- cutting board & small knife
- muffin tin (for 12 muffins)
- silicone kitchen brush
- optional: scissor
- small saucepan
- optional: sugar sprinkler
Preparation — 10 minutes
RINSE the figs, remove the stem and use a small knife to create a cross. Make sure the figs aren’t cut all the way through. COMBINE sugar and cinnamon and add it to a sugar sprinkler if you like. DIVIDE the sheets of dough into halves, the most easy way is to use a scissor.
PRE-HEAT the oven to 180 degrees Celsius or 350 degrees Fahrenheit.
Finishing the crunchy mini fig pies — 20 minutes
MELT butter in a small saucepan and use a brush to coat the halved dough sheets. DUST them with cinnamon-sugar and fold them once. COAT the other sides with butter as well and press the buttery sheets into the muffin tin. DIVIDE the figs in the middle, making sure to press the bottom to open up the fig.
DIVIDE some almond shavings and a bit of extra cinnamon-sugar over the pies. BAKE them in the oven for about 10 minutes, the exact time depends on your oven. SERVE with some powdered sugar if you like. If you want to store the pies, it’s best to store them in an airtight container to prevent them from becoming soggy. Enjoy!