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Germany & USA
June 2016
Walnut Grove Recipes
Autumn Apple & Pear Filo Parcel
Makes 5
- 3 Granny Smith apples
- 2 pears (we used conference)
- 2 tbsp dried cranberries
- 3 tbs blanched almonds
- ½ tsp all-spice
- 1.5 tbs brown sugar
- juice of 1 lemon
- 60g butter
- 10 slices filo pastry (30cm round)
- icing sugar to garnish
Method
1. Peel apples & pears and cut into 1.5cm chunks. Roughly chop almonds and set aside with the fruit.
2. Put brown sugar into frying pan with a couple of tablespoons of water to help it dissolve, cook until it is just turning to caramel.
3. Add apples, pears, almonds & cranberries, cook over medium heat until the apple & pears are just soft & the almonds are golden brown; but be careful not to burn them! Remove from heat and leave to cool
4. Brush a filo leaf with melted butter, place another one on top & brush with butter. Divide the fruit mix into 5 equal portions, and place a portion of mix just off center on the pastry. Fold in the sides to cover fruit, then roll/fold the pastry to form a parcel. Place on baking tray and repeat for the other 4 parcels.
5. Cook in pre-heated oven at 160°C until golden brown (approx 30 to 40 minutes)
Serving Suggestions
Dust with ice sugar just before serving. Lovely autumnal pudding, very quick to make and a great use of seasonal fruit. Cooking the almonds until golden brown brings out the flavour however they can burn very easily so you really need to keep an eye on them! You can of course vary the fruit you use, or the nuts pecans are also delicious with this. Lovely served with vanilla ice-cream, or créme fraîche or whipped cream.
Advanced Preparation
The parcels can be made up to a day in advance and kept in the fridge but should be cooked to order.
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