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Figs in a Blanket 1

Figs in a Blanket

Jessica Braider
These are an easy version of baklava. They’re a bit more labor intensive than a standard Scramble recipe, but are still quite simple and you’re guaranteed to get oohs and aahs when you bring them out, whether for a weeknight surprise or a special occasion. They are also delicious served alongside ice cream.
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Servings 16 servings


Orange-Honey Syrup

  • ¼ cup sugar
  • 2 Tbsp. water
  • 2 Tbsp. honey
  • 2 Tbsp. orange juice

Fig Rolls

  • 1 cup dried California figs stems removed
  • 1 cup shelled pistachios
  • ½ cup dried apricots
  • 2 Tbsp. sugar
  • 1 tsp. orange zest
  • ½ tsp. cardamom
  • 8 sheets filo dough defrosted and brought to room temperature
  • 2 Tbsp. butter melted


  • In a small saucepan, combine all of syrup ingredients and heat over a medium high heat, stirring frequently until the sugar has dissolved, about 2 minutes. Turn down to medium-low and let it simmer until slightly reduced, about 3 minutes. Pour the syrup into a bowl and set aside to cool.
  • Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
  • Place the figs, pistachios, apricots, sugar, orange zest, and cardamom in a food processor and run until everything is finely chopped and combined. If you pick up a small amount in your fingers you should be able to smush it together and have it stick.
  • Place on sheet of filo dough on the counter, brush it with melted butter, and then place another sheet on top.
  • Place ¼ of the fruit and nut mixture in a line at the bottom of the filo sheets, leaving a 1 to 1 ½ inch border along the bottom. Fold the bottom edge up over the mixture and lightly apply pressure as you roll so that that mixture is solidified. Continue to carefully roll the dough away from you so that it forms a cylinder. Then cut the cylinder into 12 even pieces and lay them on the baking sheet.
  • Repeat the same process three more times with the remain sheets of filo dough.
  • Bake the rolls for 15-20 minutes, or until lightly golden on top.
  • Remove from the oven, brush the tops of the rolls with the orange-honey syrup, and let them sit for at least 5 minutes. Serve immediately or store in an airtight container for up to 5 days.


Do ahead or delegate: Make the orange-honey syrup and store at room temperature. Process the fruit and nut mixture. Or fully prepare the rolls.
Tip: Filo dough can be scary to work with because it is so delicate, but don’t worry! By layering two sheets, any rips or tears that happen will easily be covered up.
Scramble flavor booster: Double the cardamom or add ¼ tsp. cinnamon.
Nutritional Information per serving (% based upon daily values): Calories 129, Total Fat 6g, 9%, Saturated Fat 1g, 7%, Cholesterol 4mg, 1%, Sodium 47mg, 2%, Total Carbohydrate 19g, 6% Dietary Fiber 2g, 6% Sugar 11g, Protein 2g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
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