Pan de higo
Chocolate pies with raspberries
- 500 GRAM DRIED FIGS
- 200 GRAM ALMONDS
- 2 TBSP SESAME SEEDS
- 2 TBSP HONEY
- 1/2 TSP CINNAMON POWDER
- 1 TSP ANISEEDS
- 4 TBSP BRANDY
- 300 GRAM PUFF PASTRY
- 100 GRAM CHOCOLATE
- 1/2 CUP CREAM
- 2 TBSP SUGAR
- 50 GRAM RASPBERRIES
Ground the almonds in a food processor. Ground the figs. Mix all ingredients well together. Take out a bread pan and put a piece of greaseproof paper on the bottom. Put the fig mixture in the pan and close off with another piece of greaseproof paper. Put a plate on top and something heavy on the plate. Leave it for a few days before serving.
Roll out the puff pastry and line 4 greased muffin molds with it. Sprinkle the bottoms with sugar. Bake them 15-20 minutes in th eoven at 180 degrees Celsius. Take the pies out of the molds. Heat the cream, add the chocolate and stir well until it has dissolved. Allow the mixture to cool down and put it in the pies. Put the raspberries on top.
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