Preparation time is 30minutes
Cook time is 40minutes
Total time is 1hours 10minutes
Serve is for 12 people
Difficulty level: 2 out of 4
8 Ingredients
Number of servings
12
- 30grams butter, softened
- 2-3 nectarines
- 1/4teaspoons ground cinnamon
- pomegranate arils and juice (optional, to serve)
- 3 sheets sheets filo pastry, thawed
- 1 free range egg yolk
- 1/4 cup brown sugar
- 3/4 cup almond meal
Method
Step 1 of 2
Preheat oven to 200°C. Line a medium 12-hole muffin tray with paper cases. Combine almond meal, sugar and cinnamon in a bowl. Add butter and mix to a firm paste. Set aside. Halve nectarines, remove stones and thinly slice.
Step 2 of 2
Cut each pastry sheet into 4 even strips. Spread each strip with almond paste. Lay nectarine slices along one long edge with the slices slightly overhanging the edge. Fold pastry to cover nectarine. Brush pastry with egg. Starting from one short end, roll pastry and press end to seal. Place each rose in a muffin case. Bake for 40 minutes or until golden and crisp. Serve scattered with arils and mint leaves and dotted with pomegranate juice, if desired.
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