Filo And Apricot Purses -

Filo And Apricot Purses

Filo pastry is very easy to use. Keep a packet in the freezer ready for rustling up a speedy tea-time treat.

Ingredients

115g/4oz/¾ cup ready-to-eat dried apricots
45ml/3 tbsp apricot compote or conserve
3 macaroons, crushed
3 filo pastry sheets
20ml/4 tsp soya margarine, melted, plus extra for greasing
Icing sugar, for dusting

Details

Makes: 12

Method

Preheat the oven to 180°C/350°F/Gas 4. Lightly grease two baking sheets with a little soya margarine. Chop the apricots, put them in a bowl and stir in the apricot compote or conserve. Add the crushed macaroons and mix well.

Cut the filo pastry into 24 x 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 and becoming brittle.

Lay one pastry square on a flat surface, brush lightly with melted soya margarine and lay another square on top. Brush the top square with melted margarine. Spoon a small amount of apricot mixture in the centre of the pastry, bring up the edges and pinch together in a money-bag shape. Repeat with the remaining pastry squares and filling to make 12 purses in all.

Arrange the purses on the baking sheets and bake for 5-8 minutes until golden brown. Transfer to a wire rack and dust lightly with icing sugar. Serve warm.

COOK'S TIP:- The easiest way to crush macaroons is to put them in a sturdy plastic bag and roll lightly with a rolling pin.

NUTRITION NOTES Per portion:- Energy 58kcals/244kj, Protein 0.6g, Fat 2.4g, Saturated Fat 0.6g, Carbohydrate 8.8g, Fibre 0.8g, Sugars 7.7g, Calcium 11.5mg

Related food category:

• Desserts and Bakes