Ingredients
- 1 large slice Jim Garrahy’s vanilla fudge
- 1 tin apricot halves
- Approx 8 sheets filo pastry
- Small pot of Natural Yoghurt
Directions
Place an apricot half on the corner of a filo sheet, drop dessert spoon yoghurt in the centre and top with a cube of fudge. Roll and fold into a parcel Bake at 180oC until golden brown.
Serves 4 (ish)
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Submitted 8/9/06.
Source:
Submitted By: Sian Holt
sian@fudgekitchen.co.uk
Apricot Yoghurt Filo Parcels