This dish, which vaguely resembles a large Bo-Kaap Samoosa, is said to have originated in Morocco where it started off life as a phyllo pastry wrap for spicy chicken

The original recipe was emailed to me a good few years back (I forgot who the sender was) and I made it a few times, loved it, and promptly lost the recipe and forgot all about it until I recently rediscovered it in an old recipe scrapbook.

I'm glad I did, because this heavenly combination of figs, dates and honey is simply out of this world… like Baklava, just better!

This is quite a generous recipe but don't worry, none of it will go to waste. What won't be eaten during the first serving will go as seconds and if there is still some left over somebody will tip-toe to the fridge during the night to gobble down the rest.

To make enough for 6 servings you need:

Instructions:

In a bowl combine the figs, dates, almonds, honey, vanilla and salt. Pour the warm sugary water over the mixture, stir well, cover and leave to soak overnight.

Preheat oven to 200°C. Line a flat baking dish with parchment paper. On your work surface, spread one sheet of phyllo pastry and brush with melted butter. Top with three more sheets, buttering each one.

Spoon the fruit and nut filling onto the sheets of phyllo and carefully roll as tightly as possible, tucking in the edges as you go.

Transfer the pastille to a baking sheet.

Brush with melted butter and bake for about 35 minutes until golden brown.

Remove from heat and let it cool.

Dust generously with icing sugar.

Slice and serve on its own or with chilled crème fraiche.