|
|
|
|
|
|
|
|
Almond Apple Parcels
|
|
|
 |
- 8 sheets Filo Pastries, cut into 4 squares
- 2 tablespoons Melted Unsalted Butter
- 75g Roasted Sliced Almonds
- 3 tablespoons Raw Cane Sugar
Apple Fillings
- 6 Green Apples, skinned and chopped into small cubes
- 2 tablespoons Raw Cane Sugar
- 1 tablespoon Unsalted Butter
- ½ cup Boiling Water
|
 |
- In an 8-muffins baking tray, place 4 sheets of squares of filo pastries in each muffin cup and brush on some melted butter.
- Bake using the Fan heat for 10 to 15mins* until the pastry is golden brown and crispy. Leave to cool and remove the filo pastry parcels from the tray when cooled.
- To make the apple fillings, use Pyrex® Metalware Revo 16cm Covered Saucepan and over medium heat, add in the butter, raw sugar cane, ½ cup of boiling water and the apple cubes. Cook for about 20 minutes until the apples are soft and caramelized.
- Place the apple fillings in each of the pastry parcels and sprinkle the sliced almonds over it.
|
 |
Serve each apple parcel on Corelle® Bread & Butter plate with your favourite citrus sorbet in a 290ml Dessert Bowl.
|
|
|
|
|
|
(Rated by Members) |
|
|
 |
Select the category of
your choice below:-
|
|
|
|
|
|