Roasted Fig Phyllo Napoleon with Almond Cream and Thyme Syrup

01

Ingredients

• 8 sheets vegan phyllo pastry, thawed according to package directions
• 3 tablespoons neutral oil
• 2 tablespoons granulated sugar
• 8 ripe fresh figs, quartered
• 2 tablespoons maple syrup
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon fine sea salt, divided
• 360 ml unsweetened almond milk, divided
• 45 g granulated sugar
• 30 g cornstarch
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 60 g smooth almond butter
• 60 ml water
• 50 g granulated sugar
• 4 fresh thyme sprigs, plus tiny leaves for garnish
• 20 g toasted almonds, finely chopped

02

Prepare the dish

1. Heat the oven to 190°C (375°F). Line two baking sheets with parchment. Keep the phyllo covered with a barely damp towel while working.
2. Brush one phyllo sheet lightly with oil, sprinkle with a little of the 2 tablespoons sugar and top with a second sheet. Repeat to make four double-layer stacks.
3. Cut each stack into three rectangles about 5 x 13 cm. Place on the prepared sheets, cover with parchment and set a second baking sheet on top to keep them flat. Bake for 12 to 15 minutes, until deeply golden. Cool completely.
4. Toss the fig quarters with maple syrup, lemon juice and a pinch of salt. Roast cut-side up for 8 to 10 minutes, until glossy and just softened. Cool to room temperature.
5. Whisk 300 ml almond milk, 45 g sugar and the remaining salt in a saucepan over medium heat. Whisk the remaining 60 ml almond milk with the cornstarch, then add it to the saucepan. Cook for 3 to 4 minutes, whisking, until thick and bubbling.
6. Remove the cream from the heat. Whisk in vanilla, almond extract and almond butter until smooth. Press reusable wrap directly onto the surface and chill for 30 minutes, then whisk again and transfer to a piping bag.
7. For the syrup, simmer the water, 50 g sugar and thyme sprigs for 4 minutes. Remove from the heat, steep for 10 minutes, then discard the thyme and cool.
8. Reserve the twelve neatest phyllo rectangles. If needed, trim fragile edges gently with a serrated knife just before plating.