The perfect dessert for Autumn. Apple, fig and cinnamon encased in a buttery pastry with a hint of lemon zest. These are best eaten warm. Makes 14 qassatat.
- For the pastry:
- 400 grams flour
- 250 grams butter chopped
- Zest of 1 lemon
- 1 tablespoon sugar
- 1 egg lightly beaten
- 2 tablespoons water
- For the mixture:
- 1 kilogram cooking apples peeled, cored and sliced thinly
- 5 figs chopped
- 2 tablespoons cinnamon
- 250 ml water
- 1 beaten egg
- In a food processor mix the flour and and butter until it resembles crumbs.
- Add in the sugar and lemon zest. Mix.
- Add in the egg and water and mix until dough is formed.
- Remove from the food processor and knead until the dough have been mixed and formed into a ball.
- Wrap in cling film and place in the fridge for 45 minutes.
- While the dough is in the fridge, place the apples, figs, cinnamon and water in a pot on the stove top.
- Bring to a simmer and gently cook for 45 minutes. Once the time is up gently mash with a fork making sure that the mixture still has some texture.
- Place in the fridge to cool slightly.
- Take the dough and cut into 12 equal pieces.
- Flour the surface of a table and roll out one piece at a time in circle shapes. Using a 17 cm diameter bowl cut out circles from the rolled out pastry. Set aside any remaining pastry.
- Once you have created 12 circles, with the remaining pastry you should be able to roll out 2 more circles.
- Take your filling and place one large tablespoon into the centre of each pastry circle. If their is any remaining mixture place evenly among the circles.
- Preheat the oven to 180oC.
- Please a little water on your fingers.
- Take one piece at a time and create parcels by pleating the pastry around the filling.
- Place the parcels on a baking tray and gently brush with some of the beaten egg.
- Place in the oven and cook for 35 to 45 minutes until golden in colour.
- Best eaten warm.