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


  1. In a food processor mix the flour and and butter until it resembles crumbs.
  2. Add in the sugar and lemon zest. Mix.
  3. Add in the egg and water and mix until dough is formed.
  4. Remove from the food processor and knead until the dough have been mixed and formed into a ball.
  5. Wrap in cling film and place in the fridge for 45 minutes.
  6. While the dough is in the fridge, place the apples, figs, cinnamon and water in a pot on the stove top.
  7. 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.
  8. Place in the fridge to cool slightly.
  9. Take the dough and cut into 12 equal pieces.
  10. 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.
  11. Once you have created 12 circles, with the remaining pastry you should be able to roll out 2 more circles.
  12. 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.
  13. Preheat the oven to 180oC.
  14. Please a little water on your fingers.
  15. Take one piece at a time and create parcels by pleating the pastry around the filling.
  16. Place the parcels on a baking tray and gently brush with some of the beaten egg.
  17. Place in the oven and cook for 35 to 45 minutes until golden in colour.
  18. Best eaten warm.