Paper Thin Fruit PieFrom healthychef 9 years ago
- 1 medium apple shopping list
- 1 medium ripe pear shopping list
- 2 tbsp lemon juice shopping list
- 60 g low fat spread shopping list
- 4 rectangular sheets of filo pastry, thawed if frozen shopping list
- 2 tbsp low sugar apricot jam shopping list
- 1 tbsp unsweetened orange juice shopping list
- 2 tsp icing sugar for dusting shopping list
- low fat custard to serve shopping list
How to make it
- Preheat the oven to 200°C. Core and thinly slice the apple and pear and toss them in the lemon juice to prevent discoloration.
- Melt the low fat spread over a gentle heat.
- Cut the sheets of pastry into four and cover with a clean, damp tea towel (dish cloth). Brush 4 non stick Yorkshire pudding tins (large muffin pans), measuring 10 cm across, with a little of the low fat spread.
- Working on each pie separately, brush 4 sheets of pastry with the melted low fat spread. Press a small sheet of pastry into the base of one tin (pan). Arrange the other sheets of pastry on top at slightly different angles. Repeat with the other sheets of pastry to make another 3 pies.
- Arrange the apple and pear slices alternately in the center of each pastry case and lightly crimp the edges of the pastry of each pie.
- Mix the apricot jam and orange juice together until smooth and generously brush over the fruit. Bake for 12 to 15 minutes. Dust with icing sugar and serve hot with low fat custard.
- Other combinations of fruit are equally delicious. Try peach and apricot, raspberry and apple or pineapple and mango. Yummy!
People Who Like This Dish 14
The Cookhealthychef Kuala Lumpur, MY
The Rating7 people
lovely recipe i have tried them oftenmumtazcatering in Gauteng loved it
This is realy proffetional.Thank you for sharing with us.ahmed1 in Cairo loved it
Lovely, guilt free indulgence. Brilliant and so pretty to look at. Perfect, just perfect. Thanks for sharing.danadooley in Singapore loved it