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Apricot and almond layer

  • 8-10
Apricot and almond layer


  • 50 grams butter, softened
  • ¼ cup caster sugar
  • 1 egg
  • grated rind 1 orange
  • 1¼ cups self-raising flour (or use half self-raising flour and half ground almonds)
  • 500 grams fresh apricots, stoned and thinly sliced
  • Base
  • 8 sheets filo pastry
  • 50 grams butter, melted
  • Topping
  • 2 tablespoons flaked almonds
  • ¼ cup liquid honey
  • ½ cup orange juice
  • 2 tablespoons orange liqueur, optional


  1. Beat together the butter, sugar, egg and orange rind until light and creamy. Stir in the flour and the almonds, if using.
  2. Brush one sheet of filo pastry with melted butter and top with another sheet. Repeat this process using half the filo sheets. Fold in half and use to line the base of a 20cm x 30cm slice tin. Spread the filling over.
  3. Arrange the sliced apricots on top. Brush the remaining filo sheets with butter, as before. Fold in half and place on top of the apricots. Brush the top with remaining butter and scatter over the flaked almonds.
  4. Bake at 190ºC for 30 minutes or until golden brown and crisp. Heat together the honey, orange juice and liqueur, if using and spoon the mixture over the hot dessert. Cut into squares and serve warm or cold with cream.

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