Pastries Recipes - Tropical Fruit Filo Clusters Recipe

Ingredients

SERVES 8

• 1 banana (sliced)

• 1 small mango (peeled, stoned and diced)

• Lemon juice for sprinkling

• 1 small cooking apple (coarsely grated)

• 6 fresh dates (stoned and chopped)

• 50g/2oz ready-to-eat dried pineapple (chopped)

• 50g/2oz sultanas

• 50g/2oz demerara sugar

• 1 teaspoon ground mixed spice

• 8 sheets filo pastry

• 2 tablespoons sunflower oil

• Icing sugar for dusting

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Method:

1. Preheat the oven to 200°C/400°F/Gas mark 6. Line a baking tray with non­stick baking parchment.

2. In a medium-sized mixing bowl, toss the banana slices and diced mango in lemon juice. Add the apple, dates, pineapple, sultanas, sugar and spice to the bowl and mix.

3. To make each cluster, cut each sheet of pastry in half crossways to make 2 squares. Lightly brush two squares of pastry with oil and place one on top of the other at a 45° angle, making an 8-pointed star.

4. Spoon some fruit filling into the centre, gather the pastry up over the filling and secure with string.

5. Place the cluster on the baking tray and lightly brush allover with oil. Repeat with the remaining pastry squares and filling to make a total of 8 fruit clusters.

6. Bake for 25 to 30 minutes, until golden brown and crisp. Carefully snip and remove the string from each cluster and serve hot or cold, dusted with sifted icing sugar.