Here in Northern California, it’s fig season!  And our secret picking spot is LOAD-ED with figs (my favorite!).  Oh the joy!  These sweet, gorgeous fruits only show up once a year for about 10 minutes in August and then disappear until next year, so you have to get them when you can!

But what do you do with a fig?  Or in my case, a big bag of figs?  Surfing my refrigerator for answers, a package of Phyllo literally fell out onto the floor.  First of all, I was shocked it has made so many rounds of fridge clean out (maybe 30?).  I swear it’s been in there since the whole Salmon Jalapeno post.  How long does this stuff keep anyway?!?  Fingers crossed, I inspect it and it’s made yet another round!  It’s shaggy but I trimmed off the rough edges and made due.  Generally I love my figs plain or with some goat cheese, nuts and honey, but this was a totally unbelievable and simple way showcase this “black gold”.  It needed no help – no sugar, no spices, no extra anything.  Just Phyllo, unsalted butter and sliced figs.  In fact, I put vanilla ice cream with it and it actually took away from the flavor!

Figs In Phyllo

6 sheets Phyllo dough
½ stick unsalted butter, clarified
10-12 figs, sliced

Preheat oven to 425 degrees.  Slice figs.  Lay out the first sheet of Phyllo dough on a cookie sheet or other large, shallow pan.

Brush dough with butter, repeat 5 more times.  Top with sliced figs, fold in edges, give one final brush of flour and bake for 12-15 minutes.

Eat Well!

~Trish