Preheat the oven
to 190'C/375'F/Gas 5. Cut the apricots or plums in
half, remove the stones and slice the fruit thinly.
Cut the filo
pastry into 12 18cm/7in squares. Pile the
squares on top of each other and cover with a
clean dish towel to prevent the pastry from
drying out. Remove one square and brush it with
melted margarine. Lay a second filo square on
top, then, using your fingers, mould the pastry
into neat folds.
Lay the scrunched
filo square on a baking sheet. Make five more
scrunches in the same way, working quickly so that
the pastry does not dry out. Arrange a few slices of
fruit in the folds of each scrunches, then sprinkle
generously with demerara sugar and almonds.
Bake the
scrunches for 8-10 minutes until golden
brown, then loosen from the baking sheet with a
palette knife. Place or. a platter, dust with icing
sugar and serve immediately.
Cook's Tip: Filo pastry dries
out very quickly. Keep it covered as much as
possible with clear film or a dry cloth
to limit exposure to the air, or it with
become too brittle to
use.
Low Fat Desserts
Recipes - Fila Scrunchies Recipe
