Date and Fig Ravioli
Sweet stuffed dumplings with a fig, date, and nut filling, dusted with powdered sugar and served with coffee.
Ingredients
ready-made shortcrust pastry
375 g
milk
to taste
sifted icing sugar
to taste
dried figs
115 g
pitted dates
50 g
chopped walnuts
1 tbsp
lemon juice
2 tsp
liquid honey
1 tbsp
Instructions
1
Step 1
Preheat the oven to 180°C (th. 6)
2
Step 2
Add all filling ingredients to a blender and mix until the mixture forms a cohesive dough.
3
Step 3
On a floured work surface, roll half of the puff pastry into a square. Place the filling in evenly spaced portions on the pastry square.
4
Step 4
Roll the remaining puff pastry into a slightly larger square. Use a pastry brush dipped in cold water to moisten the area around each filling portion, then cover with the second layer of pastry. Press the edges firmly with your fingers to seal.
5
Step 5
Use a fluted pastry wheel or pizza cutter to separate the ravioli. Place them on a non-stick baking sheet and lightly brush the tops with milk.
6
Step 6
Bake for 15 to 20 minutes until the ravioli are golden brown. Remove from the oven, transfer to a cooling rack using a metal spatula, and dust with sifted icing sugar.
