Cape Gooseberries, Apples and Phyllo (filo) pastry Dessert recipe
I wanted a dessert recipe that used Cape gooseberries. These are lovely golden, sweet-yet-tart berries that are grown commercially in South Africa. Even though they are very well known in South Africa, I struggled to find a recipe that captured the zingy quality of the Cape gooseberries in a light, crisp and healthy way. Oh sure, you can find jams, cheesecakes and heavy spongy things ... and who doesn't like something that sticks to the ribs in winter? But after a long, wet winter, I wanted something golden, light and healthy that celebrated the return of the spring and summer. After trawling for hours on the internet, I realised that I was never going to find 'IT'.
If you have arrived here because you want Cape gooseberries in a light, healthy dessert, I hope you like this creation containing Cape gooseberries, apples and phyllo (filo) pastry. It is sweet and tart thanks to the Cape gooseberries and the Granny Smith apples. The phyllo/filo pastry with almonds gives the dessert a glamorous look and is tasty and fun to eat without being heavy. This is what I did; maybe you will like it too.
If you have arrived here because you want Cape gooseberries in a light, healthy dessert, I hope you like this creation containing Cape gooseberries, apples and phyllo (filo) pastry. It is sweet and tart thanks to the Cape gooseberries and the Granny Smith apples. The phyllo/filo pastry with almonds gives the dessert a glamorous look and is tasty and fun to eat without being heavy. This is what I did; maybe you will like it too.
Ingredients
(Serves 4)
4 Granny Smith apples, peeled and sliced thinly
35 g caster sugar
6.5 ml cornflour
6.5 ml water
6.5 ml vanilla extract
1.5 ml ground cinnamon
200 g frozen Cape gooseberries (or fresh)
2 sheets phyllo pastry, each cut in half (makes 4 pieces)
20 g butter, melted
Extra sprinkle ground cinnamon
20 ml flaked almonds
4 Granny Smith apples, peeled and sliced thinly
35 g caster sugar
6.5 ml cornflour
6.5 ml water
6.5 ml vanilla extract
1.5 ml ground cinnamon
200 g frozen Cape gooseberries (or fresh)
2 sheets phyllo pastry, each cut in half (makes 4 pieces)
20 g butter, melted
Extra sprinkle ground cinnamon
20 ml flaked almonds
Method
- Thaw the Cape gooseberries if frozen.
- Preheat oven to 220 °C. Lightly grease a 1-litre dish.
- Combine Granny Smith apples and sugar in a saucepan. Bring to the boil, cover and simmer for about 8 minutes or until the apples are tender.
- Mix the cornflour and the water in a cup and stir the liquid into the apple mixture.
- Add the vanilla and the cinnamon.
- Stir gently over heat until the mixture boils and thickens slightly.
- Stir in the Cape gooseberries and transfer to the dish.
- Brush each half sheet of phyllo pastry with the melted butter and scrunch up lightly so that it will take up a quarter of the surface area on top of the fruit.
- Place the 'ball' of phyllo pastry on top of the filling, leaving room for three more 'balls'.
- Repeat three times with the remaining pieces of phyllo pastry.
- Sprinkle with the extra cinnamon and the flaked almonds.
- Bake for about 15 to 20 minutes until dark golden brown.
- Eat!