| | Fig and treacle galettes
Fig and treacle galettes
Fig and treacle galettes 4.3-5 9
  • Calories: 2686 kj
  • Fat: 34g
  • Carbohydrates: 36g

How to Make:

  1. Place the figs in a heatproof bowl and cover with boiling water. Set aside for 15 minutes to soak. Drain. Cut each fig in half horizontally.
  2. Preheat oven to 220°C. Line 2 baking trays with non-stick baking paper. Use a 14cm-diameter round pastry cutter to cut 6 discs from the pastry. Place on the lined trays.
  3. Use an electric beater to beat the butter, treacle and sugar in a bowl until pale and creamy. Add the egg yolk and beat until well combined. Stir in the almond meal and flour.
  4. Spread the almond meal mixture evenly over the pastry discs, leaving a 2cm border. Arrange the fig on top. Fold in the edges of the pastry discs to partially enclose the filling, leaving the centres open. Press the edges to secure.
  5. Bake in oven for 20 minutes or until the pastry is puffed and golden. Serve with vanilla ice-cream.
Time for preparing:
20 min.


  • 18 (about 300g) dried figs
  • 3 sheets (25 x 25cm) frozen ready-rolled butter puff pastry, just thawed
  • 50g unsalted butter, at room temperature
  • 2 tablespoons treacle
  • 1 tablespoon brown sugar
  • 1 egg yolk
  • 80g (2/3 cup) almond meal
  • 1 tablespoon plain flour
  • Vanilla ice-cream, to serve