Apples or pears hide inside crisp buttery layers of filo encased in a rich almond butter.
Ingredients
- 125 grams softened butter
- 250 grams almond paste (marzipan)
- 2 eggs
- ¼ cup flour
- 2 apples, peeled and cored, or 3 pears, peeled and cored
- 12 sheets filo pastry
- 120-150 grams butter melted
Method
- Beat the butter, almond paste, eggs and flour together until smooth. Cut the apples into sixths and pears into quarters.
- Take one sheet of filo pastry and spread with butter. Fold in half lengthwise. Place a large spoonful of almond mixture into the top of the right hand corner and place a piece of apple or pear on top.
- Fold over to enclose and continue to fold down the length of the filo to make a triangle that completely encloses the filling. Brush with butter and place in a greased baking tray.
- Bake at 200ºC for 20 minutes until well risen and golden. Serve hot with whipped cream, drizzled with honey if wished.
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