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
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.