Honey Filo Parcels with Blue Hills Manuka Honey - Chef Recipe by John T. Bailey
Ingredients
Orange Blossom Cream:
1 sheet gold-strength gelatin
1 free range egg plus 2 egg yolks
2 Tbs caster sugar
1 tsp orange blossom water
300 ml pouring cream, lightly whipped
Pastry:
185 g filo pastry
Melted butter for brushing
150 g caster sugar
100 g blue hills manuka honey
Poached Apricots:
1 cup castor sugar
1 vanilla bean, split
8 very large apricots, halved and stones removed (may be substituted with frozen or tinned when out of season)
Pure icing sugar for dusting
Method
Orange Blossom Cream:
Soak the gelatin in cold water until soft, squeeze to remove any excess water. Whisk the eggs, yolks and sugar in top of a double boiler or a heatproof bowl over a saucepan of simmering water for 3-5 minutes or until thick and frothy, remove from heat and stir in the orange blossom water and gelatin, fold in the cream and place in the fridge, covered for 2-3 hours.
Pastry:
Preheat the oven to 200 C. Grease two or three baking trays, place one sheet of pastry on the workbench and brush with butter, then sprinkle with a little sugar, place another sheet on top, brush with butter and sprinkle on sugar, repeat to make four layers, then cut into four triangles and transfer to baking trays. Repeat to make 24 triangles, drizzle each with a little honey and bake for 6-8 minutes or until golden and crisp.
Poached Apricots:
Combine sugar, vanilla bean and 200 ml water in a large saucepan, bring to the boil, stirring over low heat until the sugar has dissolved, add the apricots and simmer, partially covered for 5-10 minutes until tender, remove the apricots and set aside to cool.
To Finish and Serve:
Place a pastry triangle on each plate, then top each with a dollop of cream and half an apricot. Place another triangle on top, add a little more cream and half an apricot and finish with a triangle.
Finish with a dusting of icing sugar.
Photo Credits: Recipes from the book Tasmania’s Cradle Coast Pantry by Philip Kuruvita and John T. Bailey, published by Philip Kuruvita Photography.
