Ingredients
800g tin of apricots, drained
3 tablespoons caster sugar
3 tablespoons non-alcoholic amaretto syrup
1 tablespoon vanilla bean paste
8 filo pastry sheets
20g butter, melted
80g ground almonds
1 size 7 egg, whisked
Candied Almonds
60g sliced almonds
2 tablespoons caster sugar
2 tablespoons melted butter
180°C for 5 minutes
Preparation
Heat oven to 180°C and line an oven tray with baking paper
Drain the apricots and place in a large bowl along with the caster sugar, amaretto syrup and vanilla bean paste, then set aside.
On a clean flat surface, place a sheet of filo pastry. Brush with the melted butter then place another sheet of filo on top. Repeat these steps until you have 8 layers of pastry
In a small bowl, combine the ground almonds and caster sugar
Scatter the ground almonds onto the filo, leaving a 5cm border on all sides. Top with the amaretto apricots and carefully roll into a log. Transfer to the lined oven tray and brush with the egg wash.
Bake for 25 minutes or until lightly golden and crisp
Top with candied almonds
