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Fig, Apple and Cinnamon Pastries with Spiced Yoghurt

preparation time

20 mins

Cooking time

15 mins



Fig, Apple and Cinnamon Pastries with Spiced Yoghurt


2 sheets frozen puff pastry, thawed

1 jar Beerenberg Fig and Cinnamon Jam

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

Spiced Yoghurt

½ cup Greek-style

plain yoghurt

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.