Recipes

Serves 6

Cooking Time:
Prep Time:

200 g SAFARI Mixed Dried Fruit (apricots, pears, prunes, sultanas), coarsely chopped
100 g SAFARI Pitted Dates, coarsely chopped
2 TODAY'S phyllo pastry sheets
50 g butter
60 ml orange juice
5 ml grated orange rind
45 ml light brown sugar
1 ml ground cinnamon
15 ml icing sugar for dusting
125 ml fresh cream, whipped (optional)

Melt the butter. Unroll the sheets of pastry and put under a damp cloth. Cut pastry sheets into three pieces and each into three again. Grease six cups of a muffin pan well. Brush each individual square of pastry and press three squares into each muffin pan, overlapping layers to make it uneven.
Bake in a preheated oven at 200° C for about 3 minutes until starting to brown. Reduce heat to 180° C.
Place the dried fruit, dates, orange juice, rind, sugar and cinnamon in a heavy-based saucepan. Bring to the boil, simmer for a few minutes and spoon into baked pastry cases. Return to the oven for about 5 minutes until pastry is golden brown and crisp.
Remove from pans carefully and place on serving dish. Dust with icing sugar and garnish with whipped cream if preferred.

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