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 good quality vanilla extract
juice of half a lime
4 sheets of Antoniou Thick Fillo pastry (6 sheets regular fillo pastry as alternative)
Combine the stone fruits, sugar, vanilla and lime juice in a bowl and set aside.
Preheat your oven to 180 deg C and grease and line a baking dish.
Take one sheet of fillo and brush liberally with melted butter and 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 mins until golden. Serve immediately with ice cream.