Apple, Pear & Sunmuscat Filo Tart
Preparation 15 Minutes
Cook 20 Minutes
Serves 8 as a snack
Method
Preheat oven to 200ºC (fan forced 180ºC). Line a baking tray with baking paper.
Combine all nuts, sunmuscats, breadcrumbs and cinnamon, toss to combine then drizzle over the maple syrup and mix well. Reserve 1/3 cup of this mixture.
Lay 1 sheet of filo onto prepared tray. Brush evenly with melted butter, sprinkle over ¼ of the nut mixture. Brush a second sheet with butter and arrange on top, repeat with another ¼ of the nut mixture. Repeat twice more, so you have 4 layers of brushed filo and nut mixture, then brush remaining filo sheet with butter and place on top.
Arrange apple and pear slices on top, brush with remaining butter then sprinkle over reserved nut mixture and coconut sugar.
Bake for 25-30 mins until pastry is golden. Cut into slices and serve with rocket.
Ingredients
5 sheets filo pastry
60g vegan butter (we used Nuttelex Buttery), melted
40g pecans, toasted and chopped
30g Sunbeam Walnuts, toasted and chopped
100g Sunbeam Slivered Almonds, toasted
50g Sunbeam Sunmuscats
50g fresh breadcrumbs
½ tsp ground cinnamon
3 tbsp maple syrup
2 apples, cores removed, cut into thin wedges
2 pears, cores removed, cut into thin wedges
1 tbsp coconut sugar
Recipe Collection
Sunbeam Christmas Pudding
In a large saucepan combine all dried fruits with 300ml water, butter and caster sugar. Stir well to combine, then bring to the boil, reduce heat to low and stir over a simmer for 8 mins. Turn off the heat and stir in bicarbonate of soda. Cover and allow mixture to cool completely overnight.
Soak breadcrumbs in milk until just absorbed. Add to the mixture with lemon zest, almonds, carrot, flour and spices. Mix well then stir in eggs, brandy and orange juice.
Grease the base and sides of a 2L lidded pudding basin. Spoon the mixture into the basin then smooth the surface and cover with a round of baking paper before closing the lid.
Place a trivet into the bottom of a large saucepan and rest the pudding basin on top. Fill the saucepan with enough boiling water to come half way up the basin. Cover the saucepan with lid, bring the water to a boil then reduce to very low simmer and leave the pudding to steam for 6 hours.
Check that the pudding is done by gently pressing gently the centre. If it springs back it’s ready (f not, re-cover and steam for a further 30 mins, repeating if necessary).
Allow pudding to cool in the tin for an hour then invert onto a baking rack to cool completely.
Sultana Cinnamon Mini Muffins
Preheat oven to 180°C (160°C fan-forced). Line two 12-hole (1-tablespoon/20ml) mini muffin pans with paper cases. Combine flour, brown sugar, oats and sultanas in medium bowl. Whisk milk, melted butter and egg in small bowl, stir into dry ingredients (do not overmix, mixture should be lumpy).
Divide mixture into paper cases. Bake about 15 minutes, turn, top-side up, onto wire rack. Combine caster sugar with cinnamon, sprinkle over hot muffins.
Christmas Cheesecake
Preaheat oven 160 degrees (140 degrees fan).
- Brush base and sides of 25cm springform pan with butter.
- Process biscuits, extra melted butter and almond meal in a food processor until fine crumb. Press into base and sides of pan.
- Combine ricotta, cream cheese, sugar, cornflour, butter, eggs and vanilla bean paste in food processor. Blend for 2 mins then fold through sour cream and fruit.
- Pour filling over base, cover with foil and bake for 1.5 hours. Remove cake from oven, allow to come to room temperature before refrigerating overnight.
To make Toffee
- Line a baking tray with baking paper. Spread nuts evenly over tray.
- Add sugar to a medium, heavy-based saucepan over medium heat. Stir constantly until sugar completely dissolves then remove from heat immediately and pour over nuts.
- Sprinkle with sea salt flakes then allow to set. Serve cheesecake topped with shards of broken nut toffee.
Fruit & Nut Log Salami
In a dry pan on medium heat gently toast the slithered almonds till slightly brown, then set aside to cool.
Place the finely chopped dates and apricots pistachios, ginger & biscuits in a bowl.
Add the almonds, currants, cranberries Blend until well mixed, add melted chocolate & condensed milk and stir till combined.
Turn out onto cling film. Roll and shape into a log. Chill for at least 4 hours.
To decorate tie with bakers string roll in powdered sugar and wrap in baking paper.
Sunbeam Fruit Loaf
This recipe is super easy & uses a bread maker! Just add all of the ingredients in and the bread maker does the rest!
Rum and Raisin Fudge
Lightly grease and line base and sides of a 20cm square baking tin.
Combine raisins and rum in a small bowl and allow to soak for 10 mins.
In a medium saucepan combine sweetened condensed milk, butter, sugar and golden syrup and constantly stir over a low heat until the sugar has completely dissolved.
Increase the heat to medium-high and bring the mixture to a boil. Reduce heat to low, stir constantly for about 8-10 mins until the temperature reaches between 113-115ºC.*
Remove pan from heat, add chocolate melts and soaked raisins and stir to combine. Transfer to prepared tin using a spatula to smooth the surface then allow to cool at room temperature for 5-6 hours until firm.
Cut into 5cm long slices then cut each slice into 8 rectangles.
If you don’t own a candy thermometer, you can also check if the fudge is ready by taking a small amount and dropping it into a glass of cold water. When the mixture sets into a soft ball that doesn’t stick to your fingers when gently pinched, the fudge is ready. This is referred to as “soft ball” stage.
