Fruity filo parcels
You only need 5 ingredients and 15 minutes to make these nectarine/peach filo pastry parcels
Crunchy, golden, sweet and light - these easy filo parcels are a great simple summer dessert. I recommend filling each one with half a peach or nectarine, but you could use whatever fruit you like. Apricot and plums would also work well, or even berries.
I love the addition of flaked almonds for a nutty finish and extra crunch.
These are best eaten straight away - if stored the pastry goes soft.
They work well cooked in an air fryer if you have one. Alternatively an oven is fine.
You’ll need (makes 4):
2 peaches or nectarines, halved and stone removed
4 sheets of filo pastry
Melted butter, about 30-40g
Honey
Flaked almonds
To serve: Greek yogurt, crème fraiche or ice cream
If cooking in an oven, pre heat to 180C fan.
Lay a sheet of filo pastry flat and brush half of it with melted butter using a pastry brush.
Fold it in half, folding the dry side over the buttered half. Squeeze or spoon about 1 tbsp of honey into the middle. Place the nectarine/peach half flat side down on top of the honey.
Grab the corners of the pastry, pull together in the middle and twist/scrunch together a little. Brush with butter and sprinkle over a few almonds.
Repeat with the other 3 parcels. Cook in an air fryer or the pre heated oven for 8-10 minutes, until golden brown. If you like, sprinkle with a little icing sugar (use a sieve to avoid lumps).
Serve with yogurt, creme fraiche or ice cream.