Fruity Filo Baskets
Summer is the season for sweet corn, sun-ripened tomatoes, and countless outdoor shindigs. And, let’s be real—bacon is always in season.
Once the outdoor cooking season kicks off, it only makes sense to combine avocados and tomatoes with the smoky sweet flavors of charred sweet corn and bacon. You’ve been forewarned, this guacamole will be on heavy rotation.
4 sheets filo pastry 300 g/101/2 oz cooking apples, peeled, cored and chopped 1 tbsp finely grated orange rind 1 tbsp maple syrup, or to taste 2 tbsp water 3 fresh mandarins, peeled and segmented 2 tbsp toasted flaked almonds or flaked coconut.
1 Preheat the oven to 190°C/375°F/Gas Mark 5. Place a sheet of pastry on a clean work surface and cut into 6 squares. Brush one piece lightly with water and place a second sheet on top. Brush again and repeat the layering using another 3 pieces. Keep the pastry moist while doing this by covering with a clean damp cloth. Make 5 more layered filo piles in the same way. 2 Mould the 6 filo pastry piles into 10-cm/ 4-inch ovenproof containers, such as muffin tins. Push the pastry carefully into the bases to form baskets. Crumple a small sheet of foil into each to help keep their shape. 3 Bake for 8-10 minutes, or until crisp. Remove the foil and, if the bases are not crisp, return to the oven for a further 3-5 minutes. Remove from the oven and leave until cold. 4 Place the apples in a saucepan with the orange rind and maple syrup. Add the water, then cook over a low heat for 8–10 minutes or until tender. Leave to cool slightly then beat until smooth. Leave until cold. 5 When ready to serve, spoon the prepared apple filling into the filo baskets and top with the mandarin segments. Sprinkle with the almonds flaked and serve.
calories per basket 81