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1
Prepare the Figs: Remove the stems from the figs and cut.
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2
into quarters.
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3
Toss the figs and sugar together in a bowl.
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4
Place the Mavrodafni wine and vanilla bean in a stainless steel.
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pot and heat over medium flame.
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6
Pour the figs and sugar into the pot and cook, stirring occasionally, until the figs become very soft and bubbly, about 20-25 minutes.
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7
Remove the vanilla bean, let the liquid cool slightly and puree with an immersion blender.
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8
Chill completely before using.
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9
Prepare the Cheese Filling: Fit a table-top mixer with the paddle attachment.
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Place the cheese and yogurt into the bowl and paddle at medium speed 1-2 minutes, until light and fully.
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Switch to the whip attachment and mix another 30 seconds or until completely smooth and free of lumps.
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Reserve.
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13
For the Almond Milk: Take the lightly toasted almonds and place them in a bowl of a food processor along with the sugar and water.
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Pulse until you make a thick paste that is slightly chunky.
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(The paste will pull away from the side of the bowl and form a small ball.
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16
).
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Combine the almond paste with the milk and cream in a stainless steel saucepan.
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18
Place over medium heat, bring to a light simmer, lower to a bare simmer and cook 10-12 minutes stirring occasionally.
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19
Remove from heat, stir in the almond extract, and let milk cool to room temperature.
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20
Strain, discard the almonds and reserve the strained almond milk.
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21
When ready to use, reheat the milk and keep warm until ready to serve.
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22
To assemble the Warm Tsoureki Sandwich: Cut the Tsoureki.
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into 36 1/4-inch oval slices, lightly coat each half of the slices with.
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1 1/2 teaspoons of the whipped cheese and yogurt.
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25
Coat the other half of the remaining slices with 1/2 a teaspoon of the fig spoon sweet.
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26
Place the bread slices with the cheese spread and fig spoon sweets together to make 18 sandwiches.
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27
Take 3 tablespoons of butter, at room temperature, and lightly coat each sandwich on both exterior sides of the bread.
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28
Place a 10 non-stick pan over medium-high heat.
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29
Place 4-5 sandwiches in the pan buttered side down and cook until golden, 2-4 minutes (as you would French toast).
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30
Turn and continue to cook until golden on both sides.
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31
Remove the sandwiches from the pan, set aside and keep warm.
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32
Repeat this process with the remaining sandwiches.
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33
On a long plate, place 3 warm sandwiches slightly overlapping like shingles and place a small shot glass or other small cup filled with the Almond Milk.
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34
Top the Almond Milk with foam to resemble a cappuccino and serve.
