PEAR AND APRICOT FILO ROULADE

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Renvyle House Hotel, Connemara, Co. Galway, H91 X8Y8, Galway, Ireland Tel.: +353 (0)95 46100, Email: info@renvyle.com

PEAR AND APRICOT FILO ROULADE

(Serves 4)

Ingredients:

  • 100g (4oz) Chopped Apricots
  • 30ml Honey
  • 5ml Lemon Juice
  • 50g (2oz) Brown Sugar
  • 2 Pears (diced)
  • 50g (2oz) Ground Almonds
  • 25g (1oz) Butter
  • 6 Sheets of Filo Pastry
  • 30g (1¼ oz) Sliced Almonds
  • Icing Sugar to Dust

 

Method:
Preheat the oven to Gas 6
Heat the apricots, lemon juice, honey, brown sugar and pears gently for 5 minutes, cool.  Add almonds. 
Melt butter, lightly grease a baking tray.  Layer the pastry on the tray brushing each layer with butter
Place the filling down one side of the pastry.  Fold the pastry over the filling, tucking the edge underneath.  Seal the ends and brush all over with butter.  Bake for 15-20 minutes, until golden brown.  Dust with icing sugar.  Serve with sauce anglaise and vanilla ice cream.