Thanks to a bit too much homework and not enough time in the kitchen, I had an abundance of fresh fruits and veggies. My first idea was to make another cobbler but I am getting tired of these so I took my fresh plouts (thank you Kevin and Greg from Mizuno Farms) and made a walnut and pluot strudel. This now left me with a half a box of filo dough and I learned from my last batch that it dries out quickly so I went back to the fridge for more inspiration......
The beautiful Kadota figs (thank you T&D Willey Farms) were all the inspiration I needed. Here is a little gem of a recipe. Very easy (assuming you are not crazy enough to make your own filo like my Mom and her buddies) and a perfect, elegant late summer appetizer!
Fig, Feta and Almond Strudel
- 12 medium size fresh figs, stems removed and chopped
- 1/2 to 3/4 c. feta cheese (plain, not flavored), crumbled
- 1/2 c. coarsely chopped almonds
- 1 to 2 shakes of sea salt
- 1 small sprig of rosemary, stem removed using just the leaves, chopped.
- 14 sheets of filo
- 1 stick of butter (1/2 c.), melted
- Non stick spray
Melt the butter and set aside. Mix up all the ingredients well (mash up with your hands if it doesn't look fully mixed....you want the figs to be well mixed with the feta). Individually, layer the filo dough sheets, one by one, dotting with butter. On the top layer, along the long side, spread/lump the fig mixture then roll. Place roll on cookie sheet sprayed with non stick spray. Brush top of strudel with butter then bake in a preheated oven at 350 for 20 minutes until golden brown. Slice diagonally and enjoy!
P.S. This was a HUGE hit at dinner last night.....two people who DO NOT like figs raved about it. My Mom is still vacuuming filo flakes from the carpet!