Christmas Dolcetti



Ingredients

100g Pitted Medjool Dates
100g Ground Almonds
Zest of 1 Orange
Juice of 1/2 Orange
1/2 Tsp Cinnamon
5 Sheets Filo Pastry
Plant-Based Butter
Caster Sugar and Cinnamon for Garnish (Optional)

Method

  1. Pre heat the oven at 170°C.
  2. In a food processor, blend the dates with the almonds, orange juice, zest and cinnamon and divide the mix into 10 parts.
  3. Cut the filo sheets into 20 squares measuring 12cm x 12 cm.
  4. Brush half of the squares with melted butter and sprinkle with a pinch of cinnamon and sugar. Top each with a plain square at an angle to make a star shape.
  5. Brush each star with melted butter and sprinkle with a pinch of cinnamon and sugar.
  6. Add filling to the centre of each star and bring the pastry upwards to wrap.
  7. Line a baking tray and bake for 15 minutes or until golden.
  8. Serve with fresh figs and pomegranate seeds.

Comments

Be the first to comment.
All comments are moderated before being published.