|
Apricot and Almond Filo Pie Recipes
|
Ingredients : |
1kg apricots, halved and stoned
2 tbsp lemon juice
50g blanched almonds, chopped
50g caster sugar
250g filo pastry
50 butter, melted
icing sugar, for dusting |
Method :
-
Mix the apricots, lemon juice, almonds
and caster sugar in a bowl.
-
Place 1 sheet of filo pastry over a
greased 20cm flan tin.
-
Brush with butter and place a second
sheet on top of the 1st, at an angle.
-
Continue layering the filo in this
manner, with each successive sheet at a different angle, until only
2 sheets remain.
-
Gently compress the filo sheets so
that they take the shape of the tin, with the edges of the pastry
sheets overlapping the tin.
-
Fill the pastry case with the apricot
mixture, then layer the remaining 2 sheets of filo on top, brushing
each with butter.
-
Scrunch the overlapping edges of the
pastry all round the top edge of the pie.
-
Brush the pie with any remaining
butter and bake in a oven, 375F, gas mark 5, 35-40 minutes, until
the pastry is crisp and golden brown.
-
Dust with icing sugar and ready to
serve.
Serves 2
If you like the above recipe
Subscribe to our newsletter.
|
You can purchase the above ingredients here
|
|
|