Low Fat Desserts Recipes - Fila and Apricot Purses

Ingredients

• 115g ready to eat dried apricots

• 45ml apricot compote

• 3 amoretti biscuits, crushed

• 3 sheets to filo pastry

• 20ml soft margarine, melted

• icing sugar, for dusting

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Method:

1. Preheat the oven to 180'C/350'F/Gas 4. Grease two baking sheets. Chop the apricots, put them in a bowl and stir in the apricot compote. Mix in the amoretti biscuits.

2. Cut the filo pastry into 24 13cm/5in squares, pile the squares on top of each other and cover with a clean dish towel to prevent the pastry from drying out.

3. Lay one pastry square on a flat surface, brush lightly with melted margarine and lay another square diagonally on top. Brush the top square with melted margarine. Spoon a small mound of apricot mixture in the centre of the pastry, bring up the edges and pinch together in a money-bag shape. The margarine will help to make the pastry stick.

4. Repeat with the remaining filo squares and filling to make 12 purses in all. Arrange on the prepared baking sheets and bake for 5-8 minutes until golden brown. Dust with icing sugar and serve warm.

5. Cook's Tip: The easiest way to crush the amoretti biscuits is to put them in a plastic bag and roll with a rolling pin.