Honey–curd pies with rose-scented figs

Honey–curd pies with rose-scented figs

New Middle Eastern Food
Mark Roper

These little raised pies are made from fresh curd cheese, flavoured with honey, orange zest and sherry-soaked currants. Serve them with rose-scented fresh figs, fresh white peaches in caramel, mixed summer berries, or simply a drizzle of maple syrup.


Quantity Ingredient
225g fresh curd cheese
2 tablespoons currants, soaked in 2 tablespoons dry sherry for 10 minutes
4 tablespoons flaked almonds
1 lemon, zested, finely chopped
1 teaspoon ground cinnamon
1 free-range egg
4 tablespoons mild honey
6 sheets filo pastry
30g butter, melted
12 fresh ripe figs
6 teaspoons rosewater
200g caster sugar
2kg ice cubes
icing sugar, to dust
cream, to serve


  1. Preheat the oven to 200°C.
  2. In a large bowl, mix together the cheese, currants and any excess sherry, almonds, zest, cinnamon, egg and 1 tablespoon of the honey until they are well blended.
  3. Work with one sheet of filo at a time and keep the rest covered with a damp tea towel. Lay a sheet of filo on your work surface with the long side facing you. Brush it with melted butter and fold it in half from left to right. Repeat the folding and brushing twice more. Place a heaped teaspoon of the cheese mixture in the centre of each pastry square. Brush the sides with more butter then gather up the corners and sides over the mixture, and flatten slightly to form a little ball-shaped pie. Repeat with the remaining pastry and filling to make a total of 6 pies. Place the pies on a lightly greased baking tray, brush them all over with butter and cook on the top shelf of the oven for 8–10 minutes until golden brown.
  4. Meanwhile, cut the figs in half and lay them, cut side up, in a flat dish. Sprinkle with the rosewater and sugar. Then pour ice cubes into a deep metal tray and lay the dish of figs on top of them (this ensures the figs don’t cook through). Place the tray under a very hot preheated griller for 1–2 minutes until the figs caramelise.
  5. To serve, remove the pastries from the oven and dust them with a little icing sugar. Serve immediately with the rose-flavoured figs and cream.
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