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.