Make the most of the end of the stone fruit season with this quick and easy recipe. Also try using figs, apricots, plums, or a combination of fruits – the result will be just as delicious. We love the crisp filo pastry as a base, but if you’re after something a little more decadent, use puff pastry.
- Pre-heat oven to 180C.
- Mix almonds, vanilla powder and cardamom together.
- Brush filo sheets with butter and fold each sheet in half, then place them on top of each other (so there are 8 layers of pastry in a rectangle).
- Sprinkle almond mixture on top of pastry then arrange fruit. Brush fruit with a little extra butter and bake for 10 minutes until pastry is crisp and fruit is soft.
- Cut into slices, dust with icing sugar if desired and serve warm or at room temperature.