1. Figs cut into pellets
2. Add the right amount of butter to the pan
3. Add figs and stir fry
4. Add sugar and continue to stir fry
5. I also squeezed some lemon juice
6. Add cornstarch and stir-fry until it becomes thick and ready to serve
7. This is the main material prepared
8. Take out the frozen fly pie crust, put it in the refrigerator and let it relax for about 15 minutes, then cut the four sides into a square, and then cut it in half
9. Put on fig filling for use, brush all around with egg wash
10. Cover the other half, press out the teeth with a fork, and use a knife to make a few cuts across the top cover
11. Put it into a baking tray lined with greased paper, brush the surface with a layer of egg wash, and bake my leftovers
12. After preheating the oven at 180 degrees for 20-25 minutes until the surface is golden
Tips:Flying cake crust tends to become sticky and soft when it is too soft, so the action must be fast. If it is too soft to handle, put it in the refrigerator for a few minutes before continuing the final baking process. In the middle of the final baking process, you can take out the egg liquid and brush it once more to make the pie crust more golden and beautiful
