Fruity Filo Baskets Recipe
A simple dessert that combines fresh fruit, almonds and maple syrup, this recipe contains only 81 calories per serving. We use maple syrup as it is a natural sweetener, rich in calcium, potassium, manganese, phosphorous, magnesium and iron, as well as vitamins B2, B5, B6, niacin, biotin and folic acid. To maximize your intake of vitamins and nutrients, opt for the darker, grade B syrup rather than the lighter syrup typically used over pancakes.
Servings Prep Time
6people 15minutes
Cook Time
25minutes
Servings Prep Time
6people 15minutes
Cook Time
25minutes
Ingredients
  • 4sheets Filo Pastry
  • 300g Cooking ApplesPeeled, cored and chopped
  • 1 tbsp Orange RindFnely grated
  • 1tbsp Maple Syrupto taste
  • 2tbsp Water
  • 3 MandarinsPeeled and segmented
  • 2 tbsp Toasted almondsFlaked
Instructions
  1. Preheat the oven to 375 degrees F. Place a sheet of pasty on a clean work surface and cut it into 6 squares.
  2. Brush one piece lightly with water and place a second sheet of the same size on top of it. Brush again and repeat the layering using another 3 pieces. Keep the pastry moist while doing this by covering with a clean, damp cloth. Make 5 more layered-filo piles in the same way.
  3. Mold the 6 filo pastry piles into 10cm or 4inch ovenproof containers, such as a muffin tin. Push the pastry carefully into the bases to form small baskets. Push a piece of crumpled foil into each to help keep their shape.
  4. Bake for 8 to 10 minutes, or until crisp and remove the foil. If the base of any of the baskets is not crisp, return it to the oven for another 3 to 5 minutes. Remove them from the oven and leave them out until they turn cold.
  5. Place apples, with the orange rind and maple syrup, in a saucepan. Add the water and then cook over low heat for 8 to 10 minutes, or until tender. Leave it to cool slightly and then beat until it’s smooth. Allow this mixture to cool completely
  6. When you’re ready to serve, spoon the prepared apple filling into the filo baskets and top with mandarin segments
  7. Sprinkle with flaked almonds and serve.

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