- 3 pieces ready-made filo pastry cut into 15cm/6in x 7.5cm/3in rectangles
- 25g/1oz soft brown sugar
- 1 apple, cored and thinly sliced into rounds
- 1 orange, peeled and segmented
- 100ml/3½fl oz Greek yoghurt
- 1 lemon, zest only
- ½lemon, juice only
- 1 tsp maple syrup
- 1 tbsp icing sugar
- ready-made custard
- Preheat the oven to 220C/425F/Gas 7.
- Place the filo sheets onto a baking tray, place into the oven and bake for five minutes or until crisp.
- Meanwhile, melt the sugar in a frying pan over a high heat until golden brown. Add the apple and orange and cook for five minutes, stirring to coat.
- Mix the yoghurt with the lemon zest, lemon juice and maple syrup in a clean bowl.
- Once the filo is cooked, remove from the oven and carefully layer the pastry sheets with the yoghurt mixture and caramelised fruits, to create a series of sandwiched layers
- To serve, place onto a plate and dust over the icing sugar.