Fig and Gorgonzola Phyllo Ribbons


  • 1 Packet of Phyllo Pastry
  • Gorgonzola Cheese
  • Marscapone cheese
  • 80 – 100 ml Cream
  • Fresh figs
  • Melted butter
  • Fig preserve / Fig Jam
  • Pistachio nuts


  1. Pre-heat the oven to 200oC
  2. Cut the pastry into long thick strips and cover the pastry with a damp cloth to prevent it from drying out
  3. Mix some gorgonzola cheese, marscapone cheese and the cream together in a bowl until it becomes a smooth spreadable consistency  (the amounts of gorgonzola and marscapone can be adjusted according to your taste)
  4. Cut the fresh figs into thin slices
  5. Brush the pastry strips with the melted butter – do this by brushing the first layer, then adding another layer of pastry onto the first one, and brushing this as well.  Carry on doing this until you have between 3 to 4 layers of pastry
  6. Spread some fig preserve/jam onto the pastry strip
  7. Spread some of the cheese mixture onto the pastry strip
  8. Crush some pistachio nuts and add this on top of the cheese layer on the pastry
  9. Add the fresh figs on top of the nuts
  10. Start folding the pastry strips into a ribbon shape – folding it to the top and then to the bottom, until the entire length of the strip is folded into the ribbon shape
  11. Brush the top with some more melted butter
  12. Place these on a baking tray
  13. Bake in the pre-heated oven for about 30 – 45 minutes or until the pastry is cooked, golden brown and crispy
  14. Serve these warm or cold, topped with some purple baby beetroot sprouts, to add extra colour to the platter