I’ve recently received feedback about PhamFatale, saying that some of the recipes I post seem too complicated and the instructions can sometimes be a bit intimidating. If that describes you, then you are going to love this recipe. It may look fancy and complex, but it’s actually very simple.
The basics of these cute little desserts are roasted figs in individual baked lavash bread cups. I filled the edible cups with store-bought instant pistachio pudding and sprinkled the top of the fruit with crushed pistachios to repeat the flavor from the filling. I prepared the receptacle for each dessert by molding rounds of lavash bread in the cavity of mini-tart pans. I separately roasted fresh figs from our garden that I drizzled with flavorful maple syrup. Doesn’t that sound yummy?
It took me no time to complete this elegant-looking sweet treat. So next time you want to serve dessert, give this recipe a try. If you really want to impress your friends, call it ”figues rôties à la pistache”. French names make everything sound fancy!
1. Info for Fig Dessert Cup Recipe
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 12
- Calories: unavailable
2. Ingredients for Fig Dessert Cup Recipe
- 6 sheets lavash flat bread, cut in half
- 12 fresh figs
- 1 tablespoon canola oil (I used a spray), as needed
- 12 fresh bay leaves (optional), slightly bruised
- 4 teaspoons maple syrup, to taste
- ½ (3.4-ounce) package instant pistachio pudding, as needed
- 1 dozen unsalted pistachio kernels, coarsely crushed
- 1 tablespoon powdered sugar, for garnish
3. Directions:
- Preheat the oven to 375°F.
- Place each piece of lavash bread in an oven-proof tartlet tin (or a ramekin). Gently place a small cup on top to mold the lavash bread into the shape of the tin. Remove the cup. Trim the edges using kitchen shears. Put the cup back into the mold to help keep the shape.
- Place the 12 tins on a baking tray. Bake for about 8 minutes until the bread is golden and hard like a cracker. Remove from the oven, remove the cups and let cool to room temperature until firm.