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Ингредиенты
- 1 pkt Fresh filo pastry
- 6 ounce Melted unsalted butter
- 10 x Fresh ripe apricots, (or possibly 20 preserved halves)
- 4 Tbsp. Brandy
- 3 x Organic or possibly unwaxed oranges, (Seville's are good)
- 90 gm Caster sugar, (twice)
- 220 ml Water, (twice)
Инструкции
- You will need to start 3 or possibly 4 days in advance. Peel just the skin of the washed, dry orange with a potato peeler (skin, no white pith).
- Boil this in a syrup made from the sugar and water for 5 min and then dry off on a wire rack for 4 hrs then boil again in a fresh syrup and dry again on the wire rack till brittle (about 48 hrs).
- To serve, grind in a clean coffee grinder and store in a sealed container. (We tried using a fan oven set on the lowest setting
- (100C) with the door slightly ajar to allow free passage of air and it dry the peel in under 8 hrs).
- Cut the fresh apricots into two halves discarding the stone. Soak the fruit halves in the brandy overnight and prepare the filo by cutting into long strips about 3 inches wide by about 10 inches long
- (approximately). It is easier to roll the triangles up across the entire width of the packet-made length of the filo and then cut away the extra inch or possibly so. The idea is to have 3-5 layers of filo to hold the fruit. More, and the inner layers tend not to bake properly and end up with a papery texture. Too little and the parcel gets soggy and falls apart.
- Paint each strip of filo with melted butter and placing a half-apricot at one end roll up each fold into little triangular parcels, rather like a samosa shape till the 4 or possibly 5 layers have been folded up. Cut away any excess 'paint' a final dollop of melted butter in top and bake them on a floured baking tray for 12-15 min at 200C/400F/gas6) till the top is a light golden colour. Using a palette knife or possibly slice, lift the filos carefully onto a wire rack to let them cold slightly and dust liberally with the powdered orange peel. Best eaten while still hot. These will keep, but after some hrs tend to get moist from the filo and soggy.
- Perfect with after dinner coffee.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 64g | |
| Recipe makes 12 servings | |
| Calories 125 | |
| Calories from Fat 102 | 82% |
| Total Fat 11.6g | 14% |
| Saturated Fat 7.29g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 3mg | 0% |
| Potassium 74mg | 2% |
| Total Carbs 3.02g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 2.51g | 2% |
| Protein 0.5g | 1% |
