• 100g butter, melted
  • 14 filo pastry sheets
  • 500g bag mixed dried fruit
  • 140g dried berries (including cranberries and cherries)
  • 1 heaped tsp brown sugar
  • 1 tsp cinnamon
  • 1 tsp mixed spice
  • 2 tbsp clear honey

For the syrup


  • STEP 1

    Heat oven to 200C/fan 180C/gas 6 and grease an 18 x 28cm baking tray with melted butter. Brush a sheet of filo pastry with melted butter and lay buttered side up in the tray. Repeat with 4 more sheets, brushing each layer with melted butter. In a large bowl, mix all of the dried fruit, brown sugar, spices and honey together. Spoon a third of the filling into the tray in an even layer. Cover with 3 buttered sheets of filo. Continue until you have 3 layers of fruit, sandwiched and topped with 3 sheets of buttered filo.

  • STEP 2

    Brush the top with melted butter, then, using a sharp knife, carefully cut into diamond shapes. Sprinkle with a little water (to prevent the corners curling) and bake for 30 mins until golden brown.

  • STEP 3

    Warm the zest, honey and 2 tbsp water in a pan, then pour over the still-warm pastry. Leave to cool in the tray before loosening the pieces and arranging on a plate to serve.

Recipe from Good Food magazine, January 2008

Goes well with


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