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Print this Recipe    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.

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