Friday, September 19, 2008
These flaky filo pastries enclose a delicious filling of apples, dried fruit and nuts. Recipe makes 18 triangles.
12 sheets filo pastry
4 ounces (125 g) unsalted butter, melted
1 pound 4 ounces (1.2 kg) Bonza apples, peeled, cored and finely chopped
6 teaspoons white or raw sugar
1 teaspoon finely grated lemon rind
1/4 cup sultanas or seedless raisins
1/4 teaspoon ground mace or mixed spice
1/4 cup chopped walnuts
Icing sugar, to sift
1. To prepare the filling, cook the apples, sugar and 1/4 cup water until apples are tender. Remove from the heat. Stir in the lemon rind, sultanas, mace and walnuts. Cool completely.
2. Preheat the oven to 400 degrees F (200 degrees C). Lightly grease 2 baking trays with melted butter.
3. On a lightly floured surface, lay out 2 sheets of filo pastry, vertically. Cut a 5 1/2 inch (14 cm) wide strip from the bottom (narrow) end of both sheets. Cut the remainder of the sheets in half, vertically, to give a total of six 11 x 5 1/2 inch (28 x 14 cm) strips. Brush 3 of the filo strips with butter; cover each with another strip; brush with more butter.
4. Place 2 heaped teaspoons of filling at one end of each strip, then fold over one corner to the edge to make a triangle. Continue folding along the length of the strip, to make a triangular 'parcel' completely enclosing the filling. Place triangles onto a prepared baking tray. Repeat this process with the remaining filo pastry and filling.
5. Brush the triangles with melted butter and bake for 12-15 minutes, or until crisp and golden brown.
6. Sift with icing sugar. Serve triangles warm with whipped cream or yogurt.