cinnamon and orange stack

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Cooking receipe to make cinnamon and orange stack under category Aga Recipes. You may find some video clips related to this receipe below.

cinnamon and orange stack

For the dried fruit salad:

1 level tbsp earl grey tea leaves

700g ready toeat dried apricots cut into chunks

150g ready to eat dried prunes cut into chunks

50g ready ot eat dried figs cut into chunks

50g ready to eat dates cut into chunks

3 tbspn grand marnier

rind and juice of 1 lemon

juice of 1 orange

1 vanilla pod split

1 star anise

For the cinnamon cream:

142 ml carton double cream

250g mascarpone

1/2 level tsp ground cinnamon

grated rind of 1 lemon and 1 orange

1level tsp caster sugar

For the filo stack:

9 sheets of filo pastry about

125g total weight

75g butter melted

2 small bananas peeled and sliced

25g icing sugar sieved to dust

1 level tsp ground cinnamon to dust

honeyand orange syrup (qv)

Pour 450ml boiling water over the tea leaves and leave to stand for 5 minutes.

Place the dried fruits in a bowl pour the strained tea over and add the grand marnier. Leave to macerate overnight.

Place dried fruits and liquid in a pan with the lemon juice and rind orange juice vanilla and star anise.

Bring slowly to the boil and cook uncovered on the simmering plate for 10 minutes then transfer to the simmering oven for a further 10 minutes.

Remove and discard the lemon rind and star anise and set fruits aside to cool.

Scrape the seeds out of the vanilla pod cover and reserve separately for the cinnamon cream.

To make the cinnamon cream whip the cream until it just holds its shape then whisk in the mascarpone.

Mix in the ground cinnamon lemon and orange rind caster sugar and reserved vanilla seeds.

Cover and chill.

Cut the filo into nine 100 x 250mm rectangles then brush each sheet with the melted butter.

On the plain shelf create three stacks each made of three sheets placed one on top of the other.

On one of the stacks score the filo lightly into six equal portions.

Cook on the bottom runners of the roasting oven for 4 to 5 minutes.

Turn the shelf around and cook for a further 1 to 2 minutes.

When pale gold in colour place in the simmering oven to ensure the slices are crisp and dry.


To assemble drain the fruit and mix with the banana slices.

Place an unmarked filo stack on a large serving dish cover with half the dried fruit mixture and top with half the cinnamon cream.

Place a second unmarked filo stack on top and repeat the layering finishing with the marked filo stack.

Dust with sieved tang sugar and ground cinnamon and serve with the warm honeyand orange syrup.

To make the honey and orange syrup place 50ml runny honey the finely shredded rind and juice of two oranges one cinnamon stick and a sting of fresh rosemary in a saucepan then bring to the boil and bubble on the boiling plate for 4 to 6 minutes until the mixture is syrupy. Remove the cinnamon stick and rosemary. This is an excellent winter recipe as it makes good use of dried fruits.

Serves 6

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