Julie Andrieu improvises a crunchy fig pie recipe and makes her subscribers salivate – Femina version

Julie Andrieu knows how to crack her subscribers! While on vacation in Greece with her friend Xuan Lan, yoga and meditation teacher in Spain, the host took the opportunity to improvise a very delicious dessert. And not surprisingly, it is a success! For this recipe, the host of Julie's Notebooks(France 3) simply used an ingredient that can be found all over Greece this season: the white fig. " After picking up wild white figs from the roadsides in Greece, I made an improvised pie with the local puff pastry, filo pastry, tells Julie Andrieu on her Facebook account. These wild figs are so abundant in Greece that the locals leave them on the trees ". Of course, it didn't take long for Julie's fans to rave about the tantalizing photos of her crunchy fig pie. " It looks so good "; " Magnificent "; " We would eat well of this good pie! », We can read among the cheerful comments under his publication.

To discover the recipe for Julie Andrieu's summer fig crunchy pie, visit her friend Xuan Lan's Instagram account:

Also find the detail of the recipe for Julie Andrieu's fig tart below:

For 14 people
Ingredients:

  • 1, 2 kg of ripe figs
  • 6 filo leaves (about 200 g)
  • 130 g butter
  • 90 g of brown sugar
  • 1 tbsp of honey
  • 40 g walnuts
  • A few sprigs of rosemary or thyme (optional)

Preheat the oven to 200 ° C ventilated and remove the baking sheet from the oven.
Melt the butter, cut the figs into slices of about 0.5 to 1 cm.
With a brush, generously butter a sheet of filo, sweeten it evenly with a small handful of sugar. Fold the sheet so that it is the size of the baking sheet and place it in the bottom of the baking sheet, butter side towards the baking sheet. Repeat four times, alternating the folds so that the thickness of the dough is even.
Place the fig slices, overlapping them slightly over the entire surface of the dough. Add the crushed walnuts, the sprigs of rosemary, pour in the honey, finish with a veil of sugar. Sprinkle with a little melted butter by running it from the brush.
Bake halfway up the oven. Cook for 55 minutes. Cut into slices and serve with a scoop of vanilla ice cream.

Also to discover: Julie Andrieu reveals her recipe for easy chocolate madeleines and we dream of eating them



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