375g packet Carême All Butter Puff Pastry, defrosted
About 12 medium sized figs
500g thick Greek yoghurt (strain if not thick)
¼ cup honey
½ cup chopped nuts (almonds or pistachios)
¼ cup mint leaves
Preheat oven to 200c fan-forced (220 non-fan). Line a baking tray with baking paper.
Dust work surface and pastry with flour, roll sheet to approx. 31cm x 31cm, cut sheet in half.
Place both pieces of pastry on baking tray lined with baking paper, place another piece of baking paper on top followed by a baking tray. Bake at 200c fan-forced (220 non-fan) for 10 minutes, reduce oven temperature to 180c fan-forced (200c non-fan) and continue to bake for a further 10 minutes. Remove top tray and baking paper and return to oven for a further 10 minutes until golden brown. Set pastry to one side to cool.
While pastry bakes, cut the figs in half if small or quarters if large. Place on a baking tray lined with baking paper, roast in the oven at 180c fan-forced (200c non-fan) for 15 to 20 minutes.
Place the chopped nuts in the oven and roast for 5 minutes. Add the coconut chards to the nut tray for the last minute (please watch as the coconut will toast very quickly).
Top each piece of pastry with the Greek yoghurt, followed by the figs. Warm the honey so it is of a runny consistency and drizzle this over the figs, followed by the roasted nuts, coconut and mint. Serve straight away.
Note: Halve the recipe and pop one half of pastry packet back in the freezer.
Tip: Pastry and figs can be baked ahead of time and assembled when ready to serve.