My neighbor, Billy, brought me another fresh batch of figs from his tree. I decided to make a batch of Fig Fillo Bites and invite my next door neighbor, Mary Ellen for mid-morning tea. Mary Ellen loves figs. We had a great time visiting with each other, talking and enjoying masala chai and these fig bites. It was a beautiful sunny morning, so I arranged tea under the pergola on our front deck. There was a beautiful summer breeze blowing. I felt very blessed to live in such a gorgeous place and have time to visit with my lovely neighbor.
Here is the recipe. Try it and let me know what you think.
INGREDIENTS: (enough for 15 little tarts)
- 15 figs
- 1 box of mini Fillo Shells (15 in a box)
- 8 ounces of Mascarpone, at room temp
- 15 pine nuts
- 1 lemon
- 4 tablespoons of Agave nectar
- 4 tablespoons of Elderberry Jelly (you can use any jelly you like)
- dash of fennel seed powder (to make the powder just put a few fennel seeds in a spice grinder and whiz them up)
- Trim the stems off the figs
- Zest the lemon
- Squeeze the juice of the lemon
- Toast the pine nuts on the stove top on low heat. Keep an eye on them so they don’t burn.
- Bake the mini Fillo shells for 3 minutes at 350 F and let cool to room temp.
GLAZING THE FIGS:
- Place a large, heavy skillet on medium heat.
- Add 2 tablespoons of Agave nectar, 2 tablespoons of Elderberry jelly, half the lemon juice, half the lemon zest and half the fennel seed powder. (If you want to add a boozy touch you can also add a splash of Chambord or red raspberry wine at this point.)
- Whisk to blend
- Add the figs. Using a silicone spatula, gently coat the figs with the glaze.
- Transfer the glazed figs to a glass container and set aside.
MAKING THE CREAM FILLING:
- Transfer the Mascarpone to a medium mixing bowl
- Add 2 tablespoons of Agave nectar, 2 tablespoons of Elderberry Jelly, half the lemon juice, half the lemon zest and half the fennel seed powder.
- Using a spoon, combine all ingredients.
- Transfer to a glass dish and keep it in the refrigerator until you are ready to assemble the fig bites.
ASSEMBLING THE FILLO FIG BITES:
- Using a small ice cream disher, scoop out a dollop of the mascarpone cream filling and place it in the cooled Fillo shell.
- Place a glazed fig, fat side down, on top of the cream filling.
- Insert a toasted pine nut into the stem side of the fig. The pine nut adds crunch and flavor. It also replaces the stem that was trimmed so that the fig looks whole.
RECIPE NOTE: If you want to make these a little boozy, you can add a splash of Chambord or red raspberry wine to the glaze.
I used a local red raspberry, all fruit wine from Texas SouthWind Vineyard and Winery, YUM!!! My husband will be creating a RED RASBERRY COSMO using this wine to pair with the fig bites. I will place a link here when the cocktail is ready and posted.