Directions

1Preheat the oven to 200 C. Line a baking tray with baking paper

2Heat 1 tablespoon of Nuttelex in a frying pan over a medium heat, until melted, then add shallots and rosemary and sauté for about 10 minutes, add chopped dried figs and sauté for another 2 minutes

3Add balsamic vinegar and soft brown sugar, cook a further 5 mins over a medium- low heat until caramelised and sticky, transfer to a medium sized mixing bowl to cool

4When shallot and fig mix is cool, add fresh figs and chopped rocket leaves, ground almonds, flaked almonds, ground coriander and season with salt

5Melt remaining 2 tablespoons of Nuttelex in small saucepan for brushing filo

6Stack the four filo sheets on top of each other on a work surface, then cut into three long strips, so you have 12 strips in total

7Brush one of the strips with melted Nuttelex using a pastry brush. Spoon a heaped teaspoon of the shallot mixture over one end of the strip. Fold the bottom corner of the pastry diagonally over the filling – what was the bottom edge should now meet the right-hand edge of the pastry. Fold the filled triangle over, then continue folding like this along the whole strip until you have a neat, triangular filo package

8Transfer to a baking tray repeat with the rest of the filo and filling, brush each triangle with melted Nuttelex and top with a sprinkle sesame seeds

9Bake for 10-15- 20 mins until the pastry is crisp and golden, leave to cool a little to room temperature before serving