Brandied Apricot (Filo) Baklava With Powdered Crystallise Recipe

1. 1

   You will need to start 3 or possibly 4 days in advance.

2. 2

   Peel just the skin of the washed, dry orange with a potato peeler (skin, no white pith).

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   Boil this in a syrup made from the sugar and water for 5 min and then dry off on a wire rack for 4 hrs then boil again in a fresh syrup and dry again on the wire rack till brittle (about 48 hrs).

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   To serve, grind in a clean coffee grinder and store in a sealed container.

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   (We tried using a fan oven set on the lowest setting

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   (100C) with the door slightly ajar to allow free passage of air and it dry the peel in under 8 hrs).

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   Cut the fresh apricots into two halves discarding the stone.

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   Soak the fruit halves in the brandy overnight and prepare the filo by cutting into long strips about 3 inches wide by about 10 inches long

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   (approximately).

10. 10

    It is easier to roll the triangles up across the entire width of the packet-made length of the filo and then cut away the extra inch or possibly so.

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    The idea is to have 3-5 layers of filo to hold the fruit.

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    More, and the inner layers tend not to bake properly and end up with a papery texture.

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    Too little and the parcel gets soggy and falls apart.

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    Paint each strip of filo with melted butter and placing a half-apricot at one end roll up each fold into little triangular parcels, rather like a samosa shape till the 4 or possibly 5 layers have been folded up.

15. 15

    Cut away any excess 'paint' a final dollop of melted butter in top and bake them on a floured baking tray for 12-15 min at 200C/400F/gas6) till the top is a light golden colour.

16. 16

    Using a palette knife or possibly slice, lift the filos carefully onto a wire rack to let them cold slightly and dust liberally with the powdered orange peel.

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    Best eaten while still hot.

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    These will keep, but after some hrs tend to get moist from the filo and soggy.

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    Perfect with after dinner coffee.

* Per serving · 4 servings · Values may vary.