Raspberry and Fig Triangles

(WJBK) - Get this recipe courtesy of Chef Deno Challon. Learn more about Opa Fest happening June 24-26 at St. Nicholas Greek Orthodox Church in Troy at www.opafest.com .

Servings: 24
2 cups Figs, fresh, chopped
1/2 each Lemon Zest and juice
1/4 cup Water
1/4 cup Honey
2 cups Raspberries, fresh
1 box Filo
1 pound, Butter, clarified

Prep Time: 45 minutes
Bake Time: 30 minutes

In a medium size pot combine the figs, lemon zest, lemon juice, water and honey and bring to a boil. Reduce heat to a simmer and allow to reduce by half or thick jam consistency about 10-12 minutes. Add the raspberries and continue to cook for 2 more minutes or until raspberries start to brake down. Remove from heat and allow to cool.

Keeping the filo covered with a damp cloth remove one sheet place on a work surface the length laying vertically in front of you. Brush the right half of the filo with clarified butter. Lift the left half of the filo and fold onto the buttered half. Butter the right half once more and fold the left half and fold onto the right half. You should have a strip measuring 3 in. wide by 17 in. long. Brush clarified butter once more down the entire strip. Place 1 generous spoonful of jam on bottom center of filo strip. Begin folding into a triangle working from right to left until you reach the top of the filo strip. Place into parchment lined baking sheet. Repeat this process until you used all of the filo and jam. Brush tops of triangles with clarified butter.

Back at 350 degrees for 20-30 minutes. Remove from oven and let cool slightly before serving.