Stuffed Monkey
A delicious baked dessert
Ingredients
Scale
For The Pastry
- 170g butter
- 227g plain flour
- 170g caster sugar
- 1/2 tsp cinnamon
- Pinch of salt
- 1 egg, beaten
For The Filling
- 80g dried sour cherries, chopped
- 80g dried apricots, chopped
- 60g slivered almonds
- zest of an orange
- 227g ground almonds
- 85g butter
- 2 egg yolks
- 1 tsp vanilla essence
- Pinch of salt
- 1 egg white
Instructions
For The Pastry
- Rub the butter into the flour.
- Add the sugar, cinnamon and salt.
- Add the egg. Combine until the mixture becomes a smooth dough.
- Divide in two equal pieces.
- Roll the first piece out and use it to line a pie dish.
For The Filling
- Beat the butter, ground almonds and egg yolks together.
- Add the dried fruit, nuts and vanilla and salt.
- Stir to combine.
- Spread the filling over the dough in the pie dish.
- Roll out the second piece of pastry and cover the filling with it.
- Press the edges to seal them.
- Brush with the egg white to glaze.
- Heat the oven to 180C.
- Place the pie pan in the oven and bake for around 30 minutes or until golden brown.
Notes
- This is great on its own but is fabulous with a scoop of vanilla ice cream!