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50 dried figs
12 oz mascarpone cheese
1 teaspoon allspice
1 package filo dough, thawed but not excessively, cut into about 7-inch
rectangles
parchment paper
Soak the figs in wine for a couple hours to soften them. Cut the stems off the
figs and dice them in a food processor. Mix the figs, mascarpone and allspice.
Some people prefer keeping unused filo dough under damp cloth. However, I
recommend not thawing excessively and working with the dough quickly. As it
dries slightly, it is easier to peel off single sheets. If you work too slowly,
the dough becomes brittle and flakey.
Place a walnut-sized amount of the figs on a piece of dough, toward a corner.
Wrap by folding the dough. Do this neatly, as this form will remain through
baking.
Place pieces on a baking sheet lined with parchment paper. Can be refrigerated
for a few hours before baking. Bake at 350 until the just starts to brown, about
10 minutes.
Makes 40-50 pieces.