Brandied Apricot (filo) Baklava With Powdered Crystallise

INGREDIENTS

INSTRUCTIONS

You will need to start 3 or 4 days in advance. Peel just the skin of
the washed, dried orange with a potato peeler (skin, no white pith).
Boil this in a syrup made from the sugar and water for 5 minutes and
then dry off on a wire rack for 4 hours then boil again in a fresh
syrup and dry again on the wire rack until brittle (about 48 hours).
To serve, grind in a clean coffee grinder and store in a sealed
container. (We tried using a fan oven set on the lowest setting  (100C)
with the door slightly ajar to allow free passage of air and  it dried
the peel in under 8 hours).  Cut the fresh apricots into two halves
discarding the stone. Soak the  fruit halves in the brandy overnight
and prepare the filo by cutting  into long strips about 3 inches wide
by about 10 inches long  (approximately). It is easier to roll the
triangles up across the  entire width of the packet-made length of the
filo and then cut away  the extra inch or so. The idea is to have 3-5
layers of filo to hold  the fruit. More, and the inner layers tend not
to bake properly and  end up with a papery texture. Too little and the
parcel gets soggy  and falls apart.  Paint each strip of filo with
melted butter and placing a  half-apricot at one end roll up each fold
into little triangular  parcels, rather like a samosa shape until the 4
or 5 layers have been  folded up. Cut away any excess 'paint' a final
dollop of melted  butter in top and bake them on a floured baking tray
for 12-15  minutes at 200C/400F/gas6) until the top is a light golden
brown  colour. Using a palette knife or slice, lift the filos carefully
onto  a wire rack to let them cool slightly and dust liberally with the
powdered orange peel. Best eaten while still warm. These will keep,
but after some hours tend to get moist from the filo and soggy.
Perfect with after dinner coffee.  DISCLAIMER© Copyright 1996 -
SelecTV Cable Limited. All rights  reserved.  Carlton Food Network
http://www.cfn.co.uk/  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 66
Calories From Fat: 61
Total Fat: 6.9g
Cholesterol: 18.3mg
Sodium: 1.1mg
Potassium: 26.4mg
Carbohydrates: 1.3g
Fiber: <1g
Sugar: 1.1g
Protein: <1g