- 3 tablespoons (60 g) butter
- 2 tablespoons sunflower oil
- 85 g dried mango, finely chopped
- ½ cup (90 g) pitted dried dates, finely chopped
- ¾ cup (110 g) pistachios, finely chopped
- 1½ teaspoons ground cinnamon
- ½ cup (175 g) honey
- 20 sheets filo pastry, about 18 × 30 cm each
- 4 tablespoons orange juice
- Gently heat the butter and oil in a small saucepan until melted and blended.
- Remove the pan from the heat and set aside.
- Mix together the dried mango, dates, pistachios, cinnamon and¼ cup (90 g) of the honey in a bowl.
- Set aside.
- Preheat the oven to 220°C.
- Lightly grease a shallow 18 × 28 cm baking tin with a little of the melted butter and oil mixture.
- Place one sheet of filo pastry in the bottom of the tin, allowing the pastry to come up the sides of the tin if necessary, and brush sparingly with the butter and oil mixture.
- Layer in 4 more sheets of filo, brushing each one lightly with the mix of oil and butter.
- Spread with one–third of the fruit mixture.
- Repeat the layering of filo sheets and fruit mixture 2 more times.
- Top this final layer of fruit filling with the remaining 5 sheets of filo, brushing each with a little of the melted butter and oil.
- Trim the edges of the pastry to fit the tin.
- Mark the surface of the top pastry layer into 20 squares using the tip of a sharp knife.
- Bake for 15 minutes, then reduce the oven temperature to 180°C.
- Bake for a further 10–15 minutes, or until the pastry is crisp and golden brown.
- Meanwhile, gently warm the remaining¼ cup (90 g) honey with the orange juice in a small saucepan until blended, stirring constantly.
- When the pastry has finished baking, remove it from the oven and pour the honey and orange mixture evenly over the surface.
- Leave it to cool in the tin.
- When cold, cut into the marked squares for serving.
MAKES 20 SQUARES
Preparation: 40 minutes
Cooking: about 30 minutes