Ingredients
Makes 4
4 sheets of Antoniou Thick Fillo pastry (6 sheets regular fillo pastry as alternative)
1 large peach, stone removed and thinly sliced
1 large nectarine, stone removed and thinly sliced
4 apricots, stones removed and thinly sliced
2 tbsp brown sugar
1 tbsp vanilla bean paste
Juice of half a lime
75g butter, melted
Method
Before you begin this Filo Pastry recipe, take your fresh Filo Pastry out of the fridge to bring it up to room temperature in its packaging.
Preheat your oven to 180 degrees Celsius and grease and line a baking dish.
Combine the stone fruits, sugar, vanilla and lime juice in a bowl and set aside.
Take one sheet of Filo Pastry and brush liberally with melted butter. Cut into 4 pieces.
Lay the pieces out to form a star shape. Place 2 tablespoons of the fruit filling into the centre of the fillo star. Scrunch up the sides to form a rustic edge and brush liberally with butter.
Cook for 15-18 minutes or until golden. Serve immediately with ice cream.
