Ingredients:

• 24 dried figs
• 12 walnut halves
• 1 cup premium Greek honey (thyme-scented)
• 1 tbsp rosewater
• 6 sheets filo (optional)

• Soak the figs for 24 hours in a bowl with 3 tablespoons honey, 1 tablespoon rose-water, and enough warm water to cover.
• The next day, remove the figs, drain, and stuff each one with half a walnut.
• Warm the remaining honey and stir into the liquid and pour over the stuffed figs.
• Serve warm or at room temperature.

Variation:

• Drain the figs and pat dry.
• Cut each filo sheet into quarters.
• Wrap each stuffed fig in a piece of filo to form small rolls.
• Brush with olive oil or butter and bake in a hot oven for about 5 minutes or until the filo is golden.
• Warm the syrup and drizzle a small amount on the rolls and serve.

(serves 6)