Sticky sweet figs in herbal honey meet soothing crème fraiche in this effortless dessert perfect for late summer and early autumn. The chunks of sesame brittle add nutty crunch.

Ingredients

Candy-Wrapped Phyllo Bites

• 400g / 14 oz feta cheese, cut into 2cm / ¾-inch cubes — 20 equal pieces
• 10 sheets phyllo pastry, thawed
• 60g / ¼ cup unsalted butter, melted
• 1 tsp / 3g dried thyme
• 1 tsp / 3g sesame seeds
• ¼ tsp / 1g chili flakes
• 1 egg, beaten (egg wash)

Chili-Peach Dipping Sauce

• 300g / 10 oz fresh or frozen peaches, peeled and roughly chopped
• 60g / ¼ cup granulated sugar
• 2 tbsp / 30ml apple cider vinegar
• 1–2 tsp / 3–6g chili flakes
• 1 tbsp / 15ml fresh lemon juice
• 1 tsp / 3g lemon zest
• 1 garlic clove, finely grated
• ½ tsp / 2g fine salt
• 1 tsp / 5ml honey

To Finish

• Fresh thyme sprigs
• Extra chili flakes
• Flaky sea salt
• Honey drizzle
• Extra sesame seeds

Instructions

• Make the chili-peach sauce first: combine peaches, sugar, apple cider vinegar, chili flakes, lemon juice, zest, garlic, and salt in a small saucepan over medium heat.
• Cook for 15–18 minutes, stirring occasionally, until the peaches have completely broken down and the sauce is thick, glossy, and deeply amber.
• Blend until completely smooth — taste and adjust chili, salt, and lemon until the sauce is bright, fruity, and swicy.
• Stir in honey and cool to room temperature — refrigerate until serving.
• Preheat oven to 190°C / 375°F and line a baking sheet with parchment.
• Keep phyllo sheets covered with a damp cloth at all times — they dry and crack within minutes of air exposure.
• Lay one phyllo sheet flat and brush the entire surface generously with melted butter.
• Lay a second sheet directly on top — brush again with butter.
• Cut the double-layered sheet into rectangles approximately 12x15cm / 5x6 inches — you need one rectangle per feta cube.
• Place one feta cube in the center of each rectangle — sprinkle with dried thyme and a pinch of chili flakes.

Recipe from Emily Gussin