Apple, Pear & Sunmuscat Filo Tart
Preparation 15 Minutes
Cook 20 Minutes
Serves 8 as a snack
Method
Preheat oven to 200ºC (fan forced 180ºC). Line a baking tray with baking paper.
Combine all nuts, sunmuscats, breadcrumbs and cinnamon, toss to combine then drizzle over the maple syrup and mix well. Reserve 1/3 cup of this mixture.
Lay 1 sheet of filo onto prepared tray. Brush evenly with melted butter, sprinkle over ¼ of the nut mixture. Brush a second sheet with butter and arrange on top, repeat with another ¼ of the nut mixture. Repeat twice more, so you have 4 layers of brushed filo and nut mixture, then brush remaining filo sheet with butter and place on top.
Arrange apple and pear slices on top, brush with remaining butter then sprinkle over reserved nut mixture and coconut sugar.
Bake for 25-30 mins until pastry is golden. Cut into slices and serve with rocket.
Ingredients
5 sheets filo pastry
60g vegan butter (we used Nuttelex Buttery), melted
40g pecans, toasted and chopped
30g Sunbeam Walnuts, toasted and chopped
100g Sunbeam Slivered Almonds, toasted
50g Sunbeam Sunmuscats
50g fresh breadcrumbs
½ tsp ground cinnamon
3 tbsp maple syrup
2 apples, cores removed, cut into thin wedges
2 pears, cores removed, cut into thin wedges
1 tbsp coconut sugar
Recipe Collection
Sunbeam Banana Bread with Sultanas
Toast & enjoy!
Note | You need 2 large overripe bananas for this recipe because they mash easily and are the most flavourful. The third banana cut in half and lay over mix before baking. We sprinkled a 1tbsp brown sugar over mix too.
Festive Rumballs
- Place biscuits, walnuts and sultanas in a food processor, pulsing until fine crumbs have formed. Add coconut, condensed milk and cinnamon. Continue pulsing until mixture has come together. Remove to a bowl and refrigerate for at least 15 minutes.
- Roll teaspoons of chilled mixture into balls whilst enclosing half a cherry or walnut inside. Toss in extra coconut or finely chopped walnuts. Refrigerate until required.
Sunbeam Christmas Cake
Soak fruit overnight in brandy, if you warm the brandy it infuses faster and you can soak for a few hours instead of overnight.
Place soaked fruit, water, butter, maple syrup and sugar in a saucepan. Slowly bring to the boil then remove from heat and add bicarbonate of soda mixed with one tablespoon boiling water. Cool for 15 minutes.
Add lightly beaten eggs, mixing thoroughly. Fold in sifted flours, spices and vanilla essence.
We used a 21cm bundt tin. Bake at 160°C for 75 to 90 minutes. Cool in tin.
Decorate with Caramel glaze and Sunbeam flake almonds.
Chocolate Hazelnut Fudge
- Line a 20cm x 20cm slice tin. Combine condensed milk and butter in a saucepan until heated through and butter has melted. Remove from heat and add chopped chocolate. Stirring until smooth.
- Add cherries to chocolate mixture and mix well. Pour into prepared pan and tap on the bench gently so the surface is smooth. Sprinkle with hazelnuts and refrigerate for 1 hour until firm.
- For serving, remove from pan and trim the edges. Cut into squares and package up to give as gifts.
Sunbeam Traditional Fruit Cake
You will need a 21cm round tin for this recipe (base measurement)
- Soak fruit overnight in brandy, if you warm the brandy it infuses faster and you can soak for a few hours instead of overnight.
- Place soaked fruit, water, butter, maple syrup and sugar in a saucepan. Slowly bring to the boil then remove from heat and add bicarbonate of soda mixed with one tablespoon boiling water. Cool for 15 minutes. Add lightly beaten eggs, mixing thoroughly. Fold in sifted flours, spices and vanilla essence.
- Preheat oven to 160ºC. We used a 21cm bundt tin. Spoon batter into the prepared tin, using a spatula to smooth the surface. Bake for up to 75 to 90 minutes or until the cake springs back when gently pressed in the centre. Allow cake to cool in the tin for an hour then invert onto a cooling rake to remove. Allow to cool completely.
TIP: Liquor can be substituted with flavoured syrup or orange juice.
Optional cinnamon burnt buttercream: Heat 500g butter in a large frypan over medium heat, stirring occasionally, until a deep golden colour. Pour the butter and milk solids into a heatproof bowl and refrigerate until hard. Remove burnt butter from fridge for 1 hour to soften then add 250g of the butter to a stand mixer and beat for 4-5 mins until creamy. Add 320g sifted icing sugar mixture, ½ tsp ground cinnamon and 2 tbsp milk and beat for a further 6 mins or until light and fluffy.
Apricot Balls
- Place apricots, sultanas and water in a small saucepan. Bring to a gentle boil, then simmer for 2-3 minutes.
- Place cooled fruit in a food processor and pulse until smooth. Add oats and coconut. Remove to a bowl and roll teaspoonsful into balls and then roll in sesame seeds to coat. Refrigerate until required.
Notes:
Balls can also be rolled in coconut, chopped pepitas or chopped nuts.
