- Cook Time
- Prep Time
- 6 ServingsServings
- For macerating the figs:
- 12 - 14 fresh figs, more or less, depending on size (about 3/4 lb. total)
- 1/3 cup brown sugar
- 1/2 teaspoon vanilla extractFor the mascarpone filling:
- 1 cup (8 oz.) mascarpone cheese
- 1/4 cup brown sugar
- 1/2 teaspoon vanilla extractFor the phyllo pastry squares:
- 4 sheets phyllo dough, about 12 x 17 inches, thawed if frozen (detailed handling instructions are on the package)
- 1/2 cup melted, clarified butter
- 1/2 cup (2 oz.) coarsely ground California walnuts
- 1/2 cup brown sugar For assembly:
- 6 whole fresh figs, stems attached
- 1 cup (4 oz.) toasted California walnut pieces
1 To prepare the figs, remove the stems and cut each fig into 3 or 4 slices (you will need about 36 - 48 slices, total) and place them, in a single layer, on a glass or enamel baking pan.
2 Sprinkle with the brown sugar and drizzle with the vanilla. Cover tightly and refrigerate until serving. After several hours,
3 To prepare the mascarpone filling, in a small bowl combine the cheese with the brown sugar and vanilla and stir to blend.
4 Set aside for about 30 minutes, stirring once or twice until the sugar is completely dissolved, then cover and refrigerate until serving. Preheat the oven to 350º. Line baking sheets or shallow baking pans with parchment paper or foil.
5 To prepare the phyllo pastry squares, place a sheet of phyllo dough flat on your work surface. Brush with 2 tablespoons of butter, sprinkle with one-third of the nuts, then with one-third of the brown sugar.
6 To distribute a small amount of brown sugar evenly, place it in a strainer, then press it through with your fingers, letting
7 This is 2 more squares than you actually need, in case any are broken in assembly.) With a spatula, transfer to the prepared baking sheet(s), leaving about 1 inch between the squares. Bake for 12 - 14 minutes, until golden. Watch carefully the last minute or two, so they don’t get too dark. Transfer
California Walnut Board