Apricot and Almond Galette


serves 4-6

825g can apricot halves
2 tablespoons dry breadcrumbs
1/2 teaspoon cinnamon
3 tablespoons Demerara sugar
4 sheets Antoniou Fillo pastry
60g butter, melted
2 tablespoons marzipan, thinly sliced
2 tablespoons slivered almonds


Preheat oven to 190°C.

Drain apricots and place cut side onto paper towel.

Grease a 20cm loose base quiche tin. Combine breadcrumbs and cinnamon with half the sugar. Cut pastry stack into two 22cm squares (total of 8 squares). Line quiche dish with pastry, brushing butter between each sheet and sprinkling 1 heaped tablespoon breadcrumb mixture between every second sheet. (rotate each sheet slightly so that the pastry covers the sides). Use scissors to trim away any excess pastry. Brush with butter.

Scatter marzipan over pastry. Top with drained apricots. Brush with butter. Place on an oven tray (to guard against leakage).

Bake 20 minutes. Remove from oven, sprinkle with remaining sugar and scatter with almonds. Bake for a further 20 minutes or until pastry is golden brown. Serve warm with yogurt, cream or ice-cream.