Serves:  6
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Recipe by: Bertolli

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Baked Apples on Filo with Orange Pine nuts and Whipped Ricotta
Ingredients:
Pastry & Whipped Ricotta
Baked Apples with Orange
Method:
Pastry & Whipped Ricotta
  1. To cook the pastry: Stir the extra tablespoon of olive oil into the reserved marinade. Using pastry brush, brush each sheet of pastry with marinade then scatter over some of the crushed nuts. Layer each pastry piece on top of each other and scatter over any remaining nuts, then slice the pastry into 6 strips.
  2. Place the strips onto a tray lined with baking paper and fold each strip on top of each other so it concertinas onto itself. Bake 10 minutes or until golden.
  3. To make the whipped ricotta: Place the ricotta, castor sugar, vanilla and cream into a food processor and blend until smooth, not too runny. Heat a small saucepan with the marmalade cup water and simmer until slightly syrupy.
Tips & Hints:
  • To serve: Place a pastry square on a plate, with a slice of apple, a spoonful of whipped ricotta, then another slice of apple. Drizzle some of the syrup and serve immediately.
Baked Apples with Orange
  1. To bake the apples: preheat the oven to 200°C.
  2. Place the olive oil, honey, marmalade and spices in a bowl with the orange zest and whisk to combine. Toss in the apple slices and stir to coat. Place onto a tray lined with baking paper and bake for 10 minutes until golden brown and softened.
  3. Remove from the oven or if you want a little more colour, place the apples under a griller. Set the apples aside and reserve the marinade.
  4. Place the almond flakes and pine nuts on a tray lined with baking paper and cook for 4 minutes or until golden. Remove from the oven and cool. Combine the nuts and crush lightly.
  5. Lower the oven temperature to 180°C.
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