Caramelised apple with filo crisps and date and apple purée
- A challenge
- March 2005
- Serves 6
- Ready in 90 minutes
This showstopper dessert recipe comes from Angela Hartnett and is made with stacks of filo pastry, medjool dates and apples.
- 26.3g (16.5g saturated)
- 75.3g (54.9g sugars)
This can be made well in advance – the day before, if you like – and assembled just before serving. Best to make the caramel at the last minute, so that it doesn’t set before you serve it.
Try using Cox’s apples as they provides that familar all-time favourite, full-bodied flavour.
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