Fig filo pastry, brie and honey

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It's cold in New York. Brutal cold. Penetrates every sweater, fleece or advanced synthetic fur. And this is attested to by an elderly woman with an internal turbo of heat waves that is supposed to beat any temperature and yet, she shivers. I don't remember New York this cold in years.

The city slows down, no one rushes out, every chore is postponed and every grocery shopping becomes a delivery. The days fold inward, the street remains behind a window and the house becomes a kitchen.

I find myself turning on the oven, opening the fridge and trying not to think too much. A pastry of free folds. With crackling filo pastry, caramelized figs, melted brie cheese and touches of honey and thyme. This is my answer to winter. A warm oven in front of a frozen city.

We start with two sheets of filo, one on top of the other, that we fold like an accordion and arrange in the baking pan. Arrange the sheets so that they fit the width or height of the pan.

Then we will insert slices of figs into the folds. (Taste the figs. They are not always sweet.)

We will also add slices of brie cheese to the folds.

And carefully pour a mixture of sweet cream and eggs on top. Sprinkle with some thyme leaves and into the oven.

When the pastry comes out, drizzle honey over it and serve.

A word before

Filo pastry with figs, brie cheese and honey

Materials

• A package of phyllo sheets thawed overnight in the refrigerator

• 115 grams melted butter at room temperature or oil spray

• 2 eggs

• 1 cup of heavy cream

• Salt, ground black pepper

• 500 grams of brie cheese, cut into thin slices

• 6-7 figs, sliced into thin slices

• 3-4 thyme sprigs

• 1-2 tablespoons honey + hot honey for drizzling after baking

How to prepare

1. Preheat the oven to 350 degrees. Brush baking pan with melted butter (try to make sure the filo sheets are at the same height as the pan). Mix together cream, eggs, salt, and black pepper. Set aside.

2. Place two sheets of filo on top of each other. With your fingers, crinkle the sheets together. like a concertina design. Repeat the process until the entire pan is filled with filo sheets. Insert fig slices and brie cheese between the filo folds. Drizzle and brush with the remaining melted butter. Sprinkle thyme leaves and a tablespoon of honey over the top.

3. Place the pastry in the oven for 10 minutes. Remove the pastry from the oven, gently pour the egg-cream mixture over it and place back in the oven for another 15 minutes or until the pastry is a nice, deep color.

   Remove the pastry from the oven, drizzle with another tablespoon or two of honey and serve.