Filo Pastry with Fig Cream and Orange Marmalade

Cream

Bring the milk to a simmer, then whisk in the butter, half of the ground almonds, spices, and ginger

Let it cool

In another bowl, whisk together the egg whites, remaining ground almonds, cornstarch, and cooled cream mixture

Return the mixture to the heat, whisking constantly until it thickens

Remove from heat, stir in honey, cover with plastic wrap, and refrigerate

Dough

In a saucepan, mix together the water and ground almonds

Bring to a boil, then remove from heat and let cool

Separate the filo sheets, brush each one with this syrup, and sprinkle with cinnamon

Lay out the sheets, cut into 6 cm diameter circles, and place on two silicone mats

Bake in a preheated oven at 150°C for about 15 minutes, or until golden brown

Remove and let cool

Marmalade

In a saucepan, warm the orange juice with ground almonds and cinnamon

Dissolve the cornstarch in a little of this mixture and cook over low heat, whisking constantly for about 5 minutes, or until slightly thickened

Remove from heat, stir in Cointreau liqueur, and let cool

Finishing touches

Wash and peel the figs, cutting them into 8 pieces

Assemble by layering 1 disk of pastry with 1 layer of cream (starting with the pastry and ending with the cream)

Distribute the fig pieces in a circle

Place the mil-folhas on serving plates, surround with orange marmalade, and sprinkle with cinnamon and powdered sugar.