8 whole apricots – stone removed and thinly sliced
2 tbsp raw sugar + 1 tbsp for garnish
1 tsp vanilla extract
6 sheets of filo pastry
Melted butter – for brushing
Pistachio nuts – chopped for garnish
Preheat the oven to 180C.
Put the apricots into a bowl with the sugar and vanilla extract and set aside.
On a clean surface, take 1 sheet of filo pastry & cut in half then half again – giving you 4 pieces per sheet. Taking 1 piece of filo, brush with melted butter then lay another piece on top to form a star shape. Continue with this method until you have layered 6 pieces of filo pastry. Repeat this method until you have 4 filo pastry stars in all.
Lay the pastry stars onto a baking tray lined with baking paper and evenly divide the fruit between the 4 portions. Scrunch up the sides to form a rustic edge and brush again with butter & sprinkle with raw sugar.
Bake for 10-15 minutes until golden brown and the fruit is cooked. Garnish with chopped pistachio nuts and serve with cream or ice-cream.
Variation – any Summer stone fruit can be substituted for the apricots. This recipes work equally well with peaches, nectarines and plums.