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Fig Soufra Recipe — Antoniou Fillo Pastry
Ingredients
- 375g Antoniou Fillo Pastry
- 150g unsalted butter, melted
- 6 fresh figs, halved and thinly sliced
- For the custard
- 300ml thickened cream
- ¾ cup caster sugar
- 3 eggs
- 1 teaspoon vanilla bean paste
- 3 tablespoons fig jam
- To serve
- Honey
- ¼ cup chopped pistachios
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