Michel Roux's filo pastries with figs recipe

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These stunning filo pastry shells make an elegant Christmas party buffet treat or dinner party starter


  • 12 x 11cm square and 8 x 5cm discs of filo pastry (see this recipe, or use ready-made)
  • 80g caster sugar
  • 24 hazelnuts, lightly toasted, skinned and roughly chopped
  • 80g butter, melted and cooled
  • 1 egg, beaten with a pinch of salt
  • 8 tbsp fromage frais
  • 4 perfectly ripe figs
  • 12 almonds (preferably fresh), skinned and halved lengthways




  1. Put the sugar in a deep heavy-based frying pan and heat slowly until dissolved. As soon as it turns to a pale caramel, add the hazelnuts, roll them in the caramel, then tip the mixture onto a marble slab or lightly oiled baking tray. Use a knife tip to separate the hazelnuts, then set aside to cool.
  2. To shape each pastry, very lightly brush 3 filo squares with butter on both sides, then cut each of the squares into 4 triangles. Brush a filo disc with melted butter on one side only and place it, buttered side down, in an individual tart tin, 10cm in diameter and 1.5cm deep. Brush the top of the filo disc with beaten egg. Arrange the filo triangles evenly on the disc, each with a point facing upwards around the edge. Repeat with the other 11 triangles, bending them forwards slightly to resemble 12 'petals'. Finally, brush a filo brush with egg and place it, glazed side-down, on the base of triangles. Brush the top with butter. Make another 3 pastries in the same way.
  3. Preheat the over to 160ºC/Gas Mark 2½. Bake the pastries for 5-7 minutes until they become dry and turn pale nut brown. Carefully unmould them onto a wire rack and leave to cool. (You can prepare these in advance, ready to assemble and serve.)
  4. Place a pastry on each serving plate and divide the fromage frais between them. Cut each fig vertically into 8 'petals', keeping them attached at the base, and open them out like a flower. Put one in each pastry and fill the centres with almonds. Scatter the chopped hazelnuts over the exposed fromage frais and serve at once.
Top Tip for making Michel Roux's filo pastries with figs

Ripe white peach halves are an exquisite alternative to the figs.

Michel Roux Jr.
Michelin-starred celebrity chef

Michel Roux Jr. was born in Kent where he was brought up around cooking. His earliest memories are playing in the kitchens where his father, the famous Albert Roux, worked as a private chef for the Cazelet family. He left school at 16 and worked he was around the Paris restaurant scene learning how to cook his now signature style of classic French food with a modern twist. 

In 1991 Michel took over his father and uncle’s restaurant La Gavroche. It has since been awarded three Michelin stars- the first ever in the UK- and was the first-ever Michelin-starred restaurant to offer a set-price lunch to make fine dining more accessible. Michel is now best known for presenting BBC’s Masterchef: The Professionals and the ‘Great British Food Revival.’ Michel also has a number of best-selling recipe books, including  The French Revolution, which aims to teach you simple yet delicious French recipes from scratch. If you’re looking to impress your friends and family with tasty dishes, sauces, and pastries, try our Michel Roux Jr's recipes.