2 sheets frozen puff pastry, thawed
4 small fresh figs (or dried if not in season), quartered and stems removed
½ small Granny Smith apple, peeled, cored and finely diced
2 tablespoons almond meal
2 teaspoons brown sugar
Pinch ground cinnamon
½ cup Greek-style
2 teaspoons honey
½ teaspoon ground cinnamon
Preheat oven to 200°C.
Cut each pastry sheet into four equal squares. Place four of the squares onto a baking tray lined with baking paper. Spread with a thin layer of Beerenberg Fig and Cinnamon Jam, then place another square on top of each to form a star shape and top second square with a level dessert spoon of Beerenberg Fig and Cinnamon Jam and half a tablespoon of almond meal.
Place fig pieces in centre of pastry squares and fill middle with apple pieces. Sprinkle each with ½ teaspoon brown sugar and a pinch of cinnamon. Fold edges over leaving the fruit filling exposed and pinch in corners to bring the pastry sheets together to form a square. Bake in oven for 12 – 15 minutes until golden brown and pastry has cooked through. To make the spiced yoghurt, thoroughly mix together yoghurt, honey and cinnamon in a bowl.
Serve the warm pastry parcel with a side dish of spiced yoghurt.The spiced yoghurt and figs give this winter warming dessert a feel of the Middle East. Perfect with thick, strong black coffee.