Apricot Filo Tarts with Spicy Syrup

This sweet treat is made especially delicious with the exotic, Eastern flavours of cinnamon and cloves.  Enjoy it as a dessert, or an indulgent afternoon tea.

Prep Time:
Cook Time:

How to Cook

  1. Place the wine, water, caster sugar, Gregg's spices and lemon rind in a saucepan. Cook, stirring, over a low heat until the sugar dissolves, then bring to the boil. Add the apricots and simmer over a low heat for 10-15 minutes or until they are just tender. Remove the apricots and set aside to cool.
  2. Simmer the syrup over a low heat for a further 10 minutes or until thickened and reduced to ½ cup. Remove the spices, then set the syrup aside
  3. Preheat the oven to 180°C. Brush each sheet of filo with melted butter, layering them on top of each other to give you a stack of 9 sheets. Cut the pastry stack into six even-sized portions. Place the pastry stacks on a lightly greased oven tray. Place three apricot halves on each pastry stack, then brush the apricots and pastry with melted butter.
  4. Bake in the preheated oven for 15-20 minutes or until the pastry is golden brown.
  5. Drizzle over the reserved syrup and serve with thickened cream or mascarpone.


  • 1 ½ cups sweet white dessert wine
  • 1 cup water
  • 2 Tbsp caster sugar
  • 2 Gregg's Whole Cloves
  • 2 Gregg's Cinnamon Quills
  • 2 tsp lemon rind, finely cut
  • 9 fresh apricots, halved
  • 9 sheets filo pastry
  • 70 g butter, melted
  • thickened cream or mascarpone

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