Arabic Filo Pie with Frozen Yogurt
Serves:
6
Difficulty:
Medium
Ready in:
1 hour
- 5 sheets of ready made filo pastry
- 50ml almond oil (or other nut oil)
- 40g flaked almonds
- 40g icing sugar
- Filling
- 750g plums, stoned and quartered
- 150g dried apricots, diced
- 150g dates, chopped
- 100ml honey
- 1 lemon, zest and juice
- pinch cinammon
- Frozen Yogurt
- 400g Greek yogurt, thick
- 150ml honey
- Start by making the frozen yogurt by mixing together the Greek yogurt and honey and place in the freezer to set.
- Next make the filling by placing the plums, honey, cinnamon, lemon juice and zest in a pan and place on a low heat to cook (about 15 minutes). Once the plums begin to simmer for a further 5 minutes then set the mixture aside to cool and thicken.
- Layer the filo sheets by brushing with the oil and a sprinkling of icing sugar on each sheet.
- Place the fruit in a baking dish and top with the filo sheets. Brush with the remaining oil and add the almonds and a final sprinkle of icing sugar. Bake at 180C for 25 minutes until golden and crisp.
- Serve hot with a scoop of frozen yogurt.
Chefs Tips
Filo pastry is a lighter pastry option which is lower in saturated fat and calories, as is frozen yogurt compared to ice cream - so you can enjoy a small portion of this sweet fruit-based dessert without the guilt.
