Ready in: 30 minutes
6 sheets filo pastry
4 tbsp. olive oil
100g flaked almonds
50g chopped hazelnuts
50g unrefined brown sugar
3 tsps. ground cinnamon
½ tsp ground mastic (optional)
3 dessert apples, peel on, cored and thinly sliced
3 dessert pears, peel on, cored and thinly sliced
Zest & juice of 1 lemon
• Preheat the oven to 190’C (170’C fan) gas 5. Lightly oil a large baking sheet.
• Place 2 sheets of filo on the tray, oiling between each sheet, overlapping them slightly. Scatter on 1/3rd of the nut mixture, then repeat with another 2 sheets of filo and 1/3rd nuts, finally finishing with the top 2 layers of filo pastry.
• In a bowl, mix the remaining nuts with the sliced fruit, sugar and spice then evenly scatter over the top layer of pastry, folding in the pastry edges to form a rustic rim.
• Bake for 20 minutes or until the pastry is crisp and golden and the fruit softened. Serve cut into rectangles, best enjoyed freshly baked and warm.