Pear and ginger filo triangles
Canned pears in natural juice, drained
200 g, finely chopped
1 tbs, finely chopped
8 x 3 second spray(s)
- Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper.
- Pat pear dry with paper towel (see Cook’s Notes). Combine pear and ginger in a bowl.
- Place filo on a clean work surface. Lightly spray 1 filo sheet with oil. Cut filo into thirds lengthways. Place one-twelfth of the pear mixture at 1 short end of a piece of filo. Fold over to form a triangle. Continue folding to maintain triangle shape. Place on prepared tray and lightly spray with oil. Repeat with remaining filo and pear mixture to make 11 more triangles.
- Bake for 20–25 minutes, turning halfway through cooking, or until golden and crisp. Sprinkle with icing sugar and serve immediately.
It’s important to dry the pear with paper towel before using or the fruit juices will cause the pastry to go soggy during baking. Add it: 1 tbs reduced-fat vanilla custard per triangle. Swap it: Pear for apple.