Crispy fig phyllo with toffee, cashew cream and pecans

Ingredients

• 2 sheets phyllo dough
• 1 tablespoon vegan butter
• 1 teaspoon sugar
• 4 ripe figs
• 50 g pecans
• 100 g raw cashews, for the cashew cream
• 50-90 ml water, for the cashew cream
• 2 tablespoons sugar, for the cashew cream
• 2 tablespoons sugar, for the toffee
• 1 tablespoon water, for the toffee
• 1 tablespoon vegan butter, for the toffee
• 1½ tablespoons plant-based cooking cream, for the toffee

Missing an ingredient?

• What to use instead of sugar
• What to use instead of vegan butter

Instructions

1. Soak the cashews in plenty of water for at least 12 hours. Drain them very well and blend them with 50 ml of water and the sugar on high speed until smooth and thick, with no bits. If it's too thick, add more water. Keep it in the fridge.
2. Preheat the oven to 175°C (350°F). Melt the vegan butter and mix it with the teaspoon of sugar.
3. Fold the phyllo sheets in half and cut out 4 circles of 6-8 cm with a cookie cutter. Brush the layers of each circle with the sweetened vegan butter and stack them back up.
4. Put the 4 stacks on a baking sheet lined with parchment paper, spaced apart, and bake at 175°C (350°F) for 12-14 minutes, until the layers are golden and crisp (at least at the edges). Let them cool on a wire rack.
5. For the toffee, put the sugar and water in a small saucepan over low heat and let it melt and turn golden, without stirring.
6. When the syrup turns light brown, add the vegan butter and stir quickly. Take it off the heat, add the plant-based cooking cream and mix until smooth. Let it cool.
7. Serve one phyllo stack per person with a fig cut in half, a couple of spoonfuls of cashew cream, the pecans (whole or chopped) and a spoonful of toffee on top. Serve cold.

Nutrition facts

Approximate, per serving (about 119 g). Calculated with data from USDA FoodData Central.