- vegetable oil, for deep frying
- 6 sheets of ready-made filo pastry, cut into 5cm/2in squares
- 1 free-range egg, beaten
- 4 dried apricots
- 1 tbsp honey
- 25g/1oz caster sugar
- 1 tsp mixed spice
- Greek yoghurt, to serve
- Heat a deep, heavy-bottomed saucepan half-full of vegetable oil to the point that a breadcrumb sizzles when dropped in it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
- Lay out one sheet of ready-made filo pastry and brush with the beaten egg.
- Top this sheet with another sheet of ready-made filo pastry and repeat, until there are three layers of filo. Repeat this process to create two prepared filo bases.
- Place two apricots into the centre of each filo base and drizzle with honey.
- Brush the edges of the pastry with a little of the beaten egg and fold over all sides. Press to seal the pastry so that the apricots are encased in little parcels.
- Carefully place the apricot parcels into the hot oil and deep-fry for three minutes, or until golden. Remove and drain on kitchen towels.
- Combine the sugar and mixed spice in a bowl and toss the parcels in the mixture to coat.
- Serve each parcel with a dollop of Greek yoghurt.