It tastes even better than it looks!
Recipe by Dashania Murugas and Bianca Delides
Styling by Bianca Delides
Photographs by Dylan Swart
Apple and sumac filo roses with date caramel sauce
Ingredients
FILO ROSES
- 1 x 500g store-bought filo pastry sheets, defrosted
- 125ml (½ cup) coconut oil
- handful sumac (find at yuppiechef.com)
- icing sugar, to dust
- 3 Granny Smith apples, thinly sliced using a mandolin slicer/ vegetable peeler
DATE CARAMEL SAUCE
- 80g pitted dates
- 100g golden syrup
- 60ml (¼ cup) coconut milk
- ½ tsp vanilla extract
- pinch salt
Instructions
For the filo roses, place the sheets of filo pastry on a clean work surface. Brush the top of each sheet with the coconut oil, then sprinkle generously with sumac and a dusting of icing sugar. Layer the sheets on top of one another, cut the stack in half lengthways, then cut the halves once more so as to create 4 stacks of long, thin strips. Preheat the oven to 180°C.
Arrange the thinly sliced apple along the centre of each strip. Carefully roll up each strip to form a filo rose.
Place the 4 filo roses in the wells of a standard muffin tray and bake in the preheated oven until golden brown, 10 – 15 minutes. Remove from oven and set aside until slightly cooled.
While the filo roses are baking, make the date caramel sauce. Place all the ingredients in a large mixing bowl and, using a stick, blitz until smooth.
Serve the filo roses warm, drizzled with the date caramel sauce.
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
