Apple and peach filo pies

Apple and peach filo pies
  • Cooking Time15 minutes
  • Serves4


1. Preheat oven to 180°C (160°C fan-forced). Combine apple, orange juice, cinnamon, brown sugar and sultanas in a saucepan over mediumhigh heat. Cover and bring to a simmer. Simmer for 4 to 5 minutes or until apple is tender. Remove from heat.

2. Meanwhile, pat peach dry with paper towel. Add peach to apple mixture. Stir gently to combine. Spoon mixture into four 1 3/4 cup-capacity ovenproof dishes.

3. Scrunch 2 sheets of pastry together. Place over 1 dish. Repeat with remaining pastry. Drizzle with spread. Sprinkle with almonds and icing sugar. Bake for 10 minutes or until golden. Serve warm with reduced fat custard.

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  • 6 granny smith apples, peeled, cored, cut into 1cm wedges
  • 2 tablespoons unsweetened orange juice
  • 1 teaspoon ground cinnamon
  • 1 tablespoon brown sugar
  • 1/4 cup sultanas
  • 8 sheets filo pastry
  • 825g canned peach slices in natural juice, drained, thickly sliced
  • 2 tablespoons margarine spread, melted
  • 2 tablespoons slivered almonds
  • 1 tablespoon icing sugar
  • Reduced fat pouring custard, to serve
  • Look for the Heart Foundation Tick.
  • Tick highlights healthier choices when comparing similar products.

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