Apple and apricot filo cups with walnut and maple syrup yogurt



  • 4 sheets filo pastry, measuring 18 x 27cm
  • 50 g unsalted butter, well softened, plus extra for greasing ramekins
  • 4-5 crisp apples, such as Braeburn, quartered, cored, peeled and chopped
  • 1 tsp ground mace
  • 1 tsp ground cinnamon
  • 2 tbsp demerara sugar
  • 70 g unsulphured dried apricots, soaked in boiling water
  • juice of 1 lemons
  • 50 g walnut halves, chopped
  • 200 g fat-free sheep's yogurt
  • 1 tbsp maple syrup


Peter Vaughan's Delectable Dessert Is Seemingly Indulgent But Surprisingly Light - Perfect After A Heavy Meal

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