14th c English fried fruit pastry.
Take figus & grynde hem smal; do therein saffron & powdur fort. Close hem in foyles of dowe, & frye hem in oyle. Claryfye hony & flamme hem therewht; ete hem hote or colde. – Forme of Curye from Curye on Inglysch
I took dried figs and soaked them in a bit of water with saffron in it and once they were plump I chopped the figs into a thick paste. I stirred spices including ginger, cinnamon and grains of paradise into the paste. I used wonton wrappers for the pastry and stuffed the fig paste into the wrappers and closed them.
They were fried in oil til golden and crisp. The were drizzled with warm honey just before serving.
– Hieatt, Constance B. and Sharon Butler. Curye on Inglish: English Culinary Manuscripts of the
Fourteenth-Century (Including the Forme of Cury). New York: for The Early English Text Society by the
Oxford University Press, 1985.