It tastes even better than it looks!
Recipe by Dashania Murugas and Bianca Delides
Styling by Bianca Delides
Photographs by Dylan Swart
Apple and sumac filo roses with date caramel sauce
- 1 x 500g store-bought filo pastry sheets, defrosted
- 125ml (½ cup) coconut oil
- handful sumac (find at yuppiechef.com)
- icing sugar, to dust
- 3 Granny Smith apples, thinly sliced using a mandolin slicer/ vegetable peeler
DATE CARAMEL SAUCE
- 80g pitted dates
- 100g golden syrup
- 60ml (¼ cup) coconut milk
- ½ tsp vanilla extract
- pinch salt
For the filo roses, place the sheets of filo pastry on a clean work surface. Brush the top of each sheet with the coconut oil, then sprinkle generously with sumac and a dusting of icing sugar. Layer the sheets on top of one another, cut the stack in half lengthways, then cut the halves once more so as to create 4 stacks of long, thin strips. Preheat the oven to 180°C.
Arrange the thinly sliced apple along the centre of each strip. Carefully roll up each strip to form a filo rose.
Place the 4 filo roses in the wells of a standard muffin tray and bake in the preheated oven until golden brown, 10 – 15 minutes. Remove from oven and set aside until slightly cooled.
While the filo roses are baking, make the date caramel sauce. Place all the ingredients in a large mixing bowl and, using a stick, blitz until smooth.
Serve the filo roses warm, drizzled with the date caramel sauce.