Ingredients Jump to Instructions ↓

  1. 1 medium apple

  2. 1 medium ripe pear

  3. 2 tbsp lemon juice

  4. 60 g low fat spread

  5. 4 rectangular sheets of filo pastry, thawed if frozen

  6. 2 tbsp low sugar apricot jam

  7. 1 tbsp unsweetened orange juice

  8. 2 tsp icing sugar for dusting low fat custard to serve

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 200°C. Core and thinly slice the apple and pear and toss them in the lemon juice to prevent discoloration. Melt the low fat spread over a gentle heat. Cut the sheets of pastry into four and cover with a clean, damp tea towel (dish cloth). Brush 4 non stick Yorkshire pudding tins (large muffin pans), measuring 10 cm across, with a little of the low fat spread. Working on each pie separately, brush 4 sheets of pastry with the melted low fat spread. Press a small sheet of pastry into the base of one tin (pan). Arrange the other sheets of pastry on top at slightly different angles. Repeat with the other sheets of pastry to make another 3 pies. Arrange the apple and pear slices alternately in the center of each pastry case and lightly crimp the edges of the pastry of each pie. Mix the apricot jam and orange juice together until smooth and generously brush over the fruit. Bake for 12 to 15 minutes. Dust with icing sugar and serve hot with low fat custard. “


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