For the Bean’s birthday two weeks ago I made a low-sugar, salt-free version of these ricotta and blueberry muffins. They turned out really well, and despite not being very sweet or rich, us adults enjoyed them too.
Although I’m a tiny bit more relaxed about what the Bean eats now he’s over a year old, I hardly ever give him anything other than fruit for dessert. However, the success of the muffins made me wonder what other healthy-ish desserts I could make for him.
When we were at Lake Maggiore over Christmas I had some mini apple strudels. They were sweet, buttery and rich - perfect as a little indulgence with a cuppa. I wouldn’t give the Bean the real thing, but I came up with a pretty good approximation using filo pastry as the casing, and apples with dried apricots and sultanas for the filling. Other than the dried fruit, I didn’t use any sweetener at all. They turned out great, to the extent that the Bean spat out the filo and ate all the filling. I think I’ll take that as a complement.
Unfortunately I didn’t manage to take any step-by-step photos as I made them. I was too busy trying to deal with the irate, teething one-year-old clinging to my leg.
Makes: 12 large filo parcels
Bowls/pots to be washed up afterwards: 2
Prep time: 30 mins
Cooking time: 15 mins
Ingredients:
6 sheets of filo pastry, cut in half lengthways
2 large eating apples, thinly sliced
a handful of dried apricots, thinly sliced
50 g sultanas
cinnamon
a little melted butter for brushing the pastry (if desired. I left it out)
Greek yoghurt, for serving
Put the apples, apricots and sultanas in a pot with the cinnamon and a splash of water. Cook over a low heat until everything is soft and gooey, stirring occasionally. Leave to cool.
Preheat your oven to 190 °C (180 °C fan).
Lay out a filo pastry sheet, put a dollop of filling in one corner, and roll into a triangular parcel. Repeat with all your sheets.
(For a slightly more grown-up version, brush the inside of sheet with melted butter before you fill it, and then brush the top of the parcel once it’s rolled).
Bake for about 15 minutes, or until the pastry is crisp and golden.
Serve warm with Greek yoghurt (or a cup of tea!)
Although I’m a tiny bit more relaxed about what the Bean eats now he’s over a year old, I hardly ever give him anything other than fruit for dessert. However, the success of the muffins made me wonder what other healthy-ish desserts I could make for him.
When we were at Lake Maggiore over Christmas I had some mini apple strudels. They were sweet, buttery and rich - perfect as a little indulgence with a cuppa. I wouldn’t give the Bean the real thing, but I came up with a pretty good approximation using filo pastry as the casing, and apples with dried apricots and sultanas for the filling. Other than the dried fruit, I didn’t use any sweetener at all. They turned out great, to the extent that the Bean spat out the filo and ate all the filling. I think I’ll take that as a complement.
Unfortunately I didn’t manage to take any step-by-step photos as I made them. I was too busy trying to deal with the irate, teething one-year-old clinging to my leg.
Makes: 12 large filo parcels
Bowls/pots to be washed up afterwards: 2
Prep time: 30 mins
Cooking time: 15 mins
Ingredients:
6 sheets of filo pastry, cut in half lengthways
2 large eating apples, thinly sliced
a handful of dried apricots, thinly sliced
50 g sultanas
cinnamon
a little melted butter for brushing the pastry (if desired. I left it out)
Greek yoghurt, for serving
Put the apples, apricots and sultanas in a pot with the cinnamon and a splash of water. Cook over a low heat until everything is soft and gooey, stirring occasionally. Leave to cool.
Preheat your oven to 190 °C (180 °C fan).
Lay out a filo pastry sheet, put a dollop of filling in one corner, and roll into a triangular parcel. Repeat with all your sheets.
(For a slightly more grown-up version, brush the inside of sheet with melted butter before you fill it, and then brush the top of the parcel once it’s rolled).
Bake for about 15 minutes, or until the pastry is crisp and golden.
Serve warm with Greek yoghurt (or a cup of tea!)
What desserts do you give your little ones? Do you worry about their sugar intake? Or is it just me??
