Apricot and walnut filo cups

    32 min

    Filo cups filled with dried apricots and walnuts and sweetened with honey are healthy treats for all ages and will make that special difference for your guests.


    2 people made this

    Makes: 12 pieces

    • 240g dried apricots
    • 60g chopped walnuts, toasted
    • 80g honey
    • 1 large orange, zested
    • 30ml fresh orange juice
    • 1 teaspoon ground cardamom
    • 4 sheets filo pastry, thawed if frozen
    • 30g unsalted butter, melted

    Prep:20min  ›  Cook:12min  ›  Ready in:32min 

    1. Place an oven rack in the centre of the oven and preheat to 190 C / Gas 5. Grease a 12-hole muffin tin.
    2. In the bowl of a food processor, pulse together the apricots, walnuts, honey, orange zest, orange juice and cardamom, until the apricots are in about 5mm pieces.
    3. Place a sheet of filo pastry on a work surface. Brush the pastry with melted butter. Place another sheet of pastry on top and brush with melted butter. Repeat with remaining pastry and melted butter. Using a sharp knife, trim the pastry into a 30x23cm rectangle. Cut the dough into 12 square pieces. Gently press each piece of pastry into the muffin tin.
    4. Spoon the apricot filling into the cups. Bake until golden about 12 to 14 minutes. Remove from the oven and let the filo cups cool for 10 minutes. Using a dessertspoon or a small spatula, remove the filo cups from the tin. Place on a rack and cool completely.
    5. Arrange the filo cups on a platter, garnish with orange zest, if using, and serve. Or, store in an airtight plastic container for up to 4 days.

    See it on my blog


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