Apple and Berry Filo Parcels


I packet of Frozen Fruit - Apple and Berries *
1 packet of Filo Pastry*
2 tablespoons of sugar (optional)
½ teaspoon ground cinnamon
*Both items available in supermarkets.


Defrost ingredients. Best results if you do this over night in the fridge.

Prepare muffin tray - brush with melted butter, not necessary if using Silicone muffin tray. Divide the sheets of filo pastry so that they measure approx 6 ins (150mm) square.

Make the filo parcel one by one. Line each muffin case with 5 pieces of filo layered at right angles to each other, brushing each with a little melted butter before placing the next sheet. Mix the sugar, cinnamon and fruit together. Sugar is optional. Spoon the apple and berry fruit mix into the hollow in the pastry. The amount depends on size of muffin case - don't over fill.

Fold over the filo layers to enclose the filling, squeezing the sides together to form a plum pudding type parcel with the top of the filo fanned out.

Repeat this process for each parcel. 1 packet of filo should be enough for 12 parcels.

Keep pastry cool or lightly damp while you're preparing these, otherwise it will dry out and will be useless.

Place the filled muffin tray in the fridge for about 30 minutes Preheat oven to 180ºC while the parcels are cooling. Bake in oven for 15 to 20 minutes or until golden. Allow to cool a little before serving.

Serving suggestions: Serve warm (but not too hot), sprinkled with sugar and cinnamon with cream or vanilla ice-cream.

Variations. You can use most fruits as filling or can add savoury fillings such as; chicken pie filling, spinach and ricotta, salmon in cream- perfect for an elegant supper and sure to impress!

Apple and Berry Mini Pies


I packet of Frozen Fruit - Apple and Berries *
Short crust pastry - can make or buy rolled out sheets*
Sugar and cinnamon (optional)
1 egg beaten.
*Both items available in supermarkets.


Prepare muffin tray - brush with melted butter, not necessary if using Silicone muffin tray.

Cut the short crust pastry sheets into circles, the size to suit your mini muffin tray. Line muffin tray with the cut short crust pastry.
Mix fruit and sugar and cinnamon together. Spoon apple and berry pie filling into the pastry cases. Top each pie with a pastry circle cut slightly smaller than the bottom circle. Use a small sharp knife to trim excess pastry. Brush tops with beaten egg.

Bake in preheated oven for 20 minutes or until golden brown. Allow to cool before serving.

Servings suggestion: Serve warm with ice cream or cream.

You can freeze these pies for up to 1 month. Cool to room temperature, wrap in plastic wrap, then label, date and freeze. Place in the fridge overnight to thaw. Be very careful if you are warming in a microwave, as sugar and sugar mixtures can get very hot in microwaves.

Notes from FoodFriends: Two very easy desserts, preparation time 10 to 15 mins and baking time 15 to 20 minutes.

The pies can be make from left over pasrty when making quiche or chicken pie. It always best to fill your oven when baking.

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