Apricot and walnut filo cups
240g dried apricots
60g chopped and toasted walnuts
5g orange zest, from 1 large orange, plus more for garnish, optional
30ml fresh orange juice
1tsp ground cardamom
4 sheets frozen filo pastry, thawed
30g unsalted butter, melted
Serves: 12 filo cups
Special Equipment: a 12-count mini muffin pan
1) Place an oven rack in the centre of the oven and preheat to 190°C/ gas mark 5.
2) In the bowl of a food processor, pulse together the apricots, walnuts, honey, 5g orange zest, orange juice, and cardamom, until the apricots are in 0.5cm pieces.
3) Place a sheet of filo pastry on a work surface. Brush the pastry with melted butter. Place another sheet of pastry on top and brush with melted butter. Repeat with remaining pastry and melted butter. Using a sharp knife, trim the pastry into a 30 by 23cm rectangle. Cut the dough into 12 square pieces. Gently press each piece of pastry into the muffin pan. Spoon the apricot filling into the cups. Bake for 12 to 14 mins until the pastry is golden. Remove from the oven and let the filo cups cool for 10 mins. Using a dessert spoon or a small spatula, remove the filo cups from the pan. Place on a rack and cool completely.
4) Arrange the filo cups on a platter, garnish with orange zest, if using, and serve. Or, store in an airtight plastic container for up to 4 days.