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Low Fat Desserts
Recipes - Fila and Apricot Purses Recipe
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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
Method:
-
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.
-
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.
-
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.
-
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.
-
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.
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