Pastries: Almond Apricot Layer by Recipe Cottage

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	Almond Apricot Layer

		Almond and Apricot Layer Yield: 6 servings 270 g filo pastry; thawed 175 g ground almonds 175 g dried apricots; chopped unsalted butter; melted, for brushing 125 ml water 225 g granulated sugar 1 tablespoon orange flower water Preheat oven to 180 C / 350 F / Gas 4. Have ready a 23 cm flan dish or tin. Mix almonds and chopped apricots in a bowl. Brush the dish with butter and cut the filo sheets in half horizontally. Use 4 half sheets of pastry to line base and sides, off-setting the pastry to achieve this. Allowing excess pastry to overlap sides, brushing each sheet with butter. Cover pastry base with half the apricot mixture, fold in excess pastry and repeat with a further 4 sheets of pastry. Add the second half of the mixture. Cover the top with the final four sheets of pastry, pleating and folding it to cover total surface. Brush lightly with butter and cut into diagonal shapes, right through the layers using a sharp knife. Bake for 25-30 minutes or until golden brown. Meanwhile, make syrup by carefully dissolving sugar in water, then boil until it has a syrup-like texture. Remove from the heat and stir in orange flower water. Place pan in cold water and then chill. When the layer is cooked, remove from oven and carefully pour the syrup over the hot dish. Allow to cool and serve.