Chocolate Fig Praline Phyllo Dough Pastry Pie

Between Thanksgiving and New Year's Day, we are inundated with sweet treats, traditional side dishes, and heavy meals.

I think this year I may boycott the traditional - I'm hoping for filet mignon for Christmas (ahem...Mom and Dad), and we are fine skipping the stuffing and potatoes at Thanksgiving this year. I'm baking a simple pumpkin pie (while - there will be some secrets, stay tuned...), steaming green beans, roasting squash and eggplant, and making yummy sunflower honey whole wheat rolls - always delicious!

While my family will receive my decorative Pumpkin (special pie) this year, my bestie's family will receive something entirely different.

I've been dreaming of chocolate and figs - fresh figs. (As well as persimmon). I'm baffled why I'm unable to procure these simple seasonal items at my local stores 🤯.

In any case, I'm doing my best with what I have...

I'm baking my Bestie Madeline St. Monday a Chocolate Fig Praline Phyllo Crust Pastry Pie for her Thanksgiving dessert this year.

It's pretty rich, and it's equally valuable and amazing. It's pure gold!

Chocolate Fig Praline Phyllo Dough Pastry Pie

1 pkg. frozen Phyllo Dough (from a 2 pkg box), thawed

1/2 cup Kerrygold, salted butter, melted

1/2 cup cinnamon sugar

32 oz. Fig Preserves (I used three different types for a variety of flavors)

2 cups candied pecans (pralines), chopped and separated

12 oz. 70% dark chocolate

Preheat the oven to 400 degrees.

Line a quick-release cheesecake pan with parchment paper.

Using a pastry brush, slather several layers of phyllo with butter, sprinkle with cinnamon sugar, and fold in half. Butter one side and place the buttered side down in the prepared baking pan. 

Repeat until all the phyllo pastry has been buttered and cinnamon-sugared.

Brush the center of the phyllo-lined pan with the remaining butter and cinnamon sugar.

Use one jar of fig preserves to line the bottom of the phyllo crust pastry.

Meanwhile, over very low heat, melt the other two fig preserve jars with the chocolate and 1 cup of pralines (chopped).

Spread over the top of the simple fig preserves.

Finally, top the chocolate fig praline layer with the last 1 cup of pralines (not chopped).

Transfer to the oven and bake for 20-25 minutes, until the phyllo dough is brown and crusty.

Cool for several hours before transferring to the fridge to set overnight.

Release from the cheesecake pan and transfer to a serving plate to slice and divvy out among serving plates.

It's decadent. It's amazing. It's unique.

It was Madeline's, and now it's YOURS!