|
|
|
|
|
Apricot & Date Filo Logs with Cinnamon
Cream
- 1 cup canned pie apricots (no added sugar)
- ¼ cup chopped dates
- 1/3 cup Splenda*
- 1½ teaspoons ground cinnamon
- 6 sheets filo pastry
- 2 tablespoons unsweetened orange juice
- Cinnamon Cream (page 162) to serve
Preheat oven to 230?. Line a non-stick baking tray with baking paper. Mash apricots and mix through the dates. In a small bowl, combine Splenda with cinnamon.
Lay one pastry sheet on your work surface and brush with orange juice. Lay a second sheet over the top. Brush again and lay a third sheet over the top.
Brush again and sprinkle with half the cinnamon mix. Lay a fourth sheet over, and repeat with remaining pastry sheets, but do not brush the top sheet with juice. Sprinkle remaining cinnamon mix over the top sheet, Cut pastry into four squares (quarters).
Place a quarter of the apricot mixture at one end of each pastry quarter, leaving a 1 ½ om clear border around the other three edges. Raise pastry end closest to filling, and roll each into a Icg, scrunching the ends to seal.
Place logs onto prepared oven tray and brush with orange juice. Bake for 6-8 minutes or until tops are golden brown. Serve with Cinnamon Cream.
Serves 4
Per serve: Kilojoules: 561 Calories: 134
Fat: 0.6 g Saturated fat: 0 g Fibre: 2.9 g
Carbohydrate: 28.8 g Protein: 2.9 g
|
|
|
| |
|
