15 minutes preparation + 25 minutes cooking
7 serves of fruit in this recipe
800g can apricots, drained
1 tablespoon honey
1 teaspoon cinnamon
½ cup dates, chopped
4 sheets filo pastry (27cm x 47cm)
Olive or canola oil spray
2 tablespoons almonds, flaked
Preheat oven to 200 °C. Combine apricots, honey, cinnamon and dates in a small bowl. Lightly spray pastry with oil. Lay pastry sheets on top of each other then spoon apricot mixture along the centre length. Fold pastry to encase, tucking neatly into a roll. Spray top with oil and sprinkle with almond flakes. Bake for 20–25 minutes until golden brown and crispy. Serves 6.
Always choose fruit canned in ‘natural’ juice or pie apples as these do not have ‘added sugar’.
Canned peaches or apples could replace the apricots.
Recipe © State of Western Australia, 2012.
Serves in this recipe: 6
Serve size: 170