(Serves 8)


500 g   diced, peeled Granny Smith apple

500 g   diced, peeled firm pears

45 g     butter

50 ml   honey

5 ml     ground cinnamon

80 ml   soft brown sugar

30 ml   orange juice

8          sheets phyllo pastry

            melted butter for brushing


  • Melt the butter in a saucepan, add the apple, pear, honey,cinnamon, brown sugar and the orange juice.   Stir until the fruit is soft and caramelised.  The mixture must be quite dry.  Cool completely.
  • Preheat the oven to 180°C and line a baking tray with baking paper
  • Brush the phyllo pastry with melted butter and make stacks of two sheets each. Cut each double layer of brushed phyllo pastry into 5 long strips.
  • Place a heaped teaspoon of filling on the bottom left corner of each strip. Fold over the pastry to make triangles.
  • Repeat with the remaining filling and pastry.
  • Brush with melted butter and place on the prepared baking sheet.
  • Bake for about 15 minutes until golden brown and crisp.
  • Serve warm with crème fraiche and cinnamon sprinkle (MIX together 60 ml castor sugar, 5 ml ground cinnamon and 20 g finely chopped roasted pecan nuts)
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