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| 800g can apricots, drained 1 tablespoon honey 1 teaspoon cinnamon ½ cup dates, chopped 4 sheets filo pastry (27cm x 47cm) Olive or canola oil spray 2 tablespoons almonds, flaked |
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15 minutes preparation + 25 minutes cooking Preheat oven to 200 °C. Combine apricots, honey, cinnamon and dates in a small bowl. Lightly spray pastry with oil. Lay pastry sheets on top of each other then spoon apricot mixture along the centre length. Fold pastry to encase, tucking neatly into a roll. Spray top with oil and sprinkle with almond flakes. Bake for 20–25 minutes until golden brown and crispy.
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