Instructions: You will need to start 3 or 4 days in advance. Peel just the skin of the washed, dried orange with a potato peeler (skin, no white pith).

Boil this in a syrup made from the sugar and water for 5 minutes and then dry off on a wire rack for 4 hours then boil again in a fresh syrup and dry again on the wire rack until brittle (about 48 hours).

To serve, grind in a clean coffee grinder and store in a sealed container. (We tried using a fan oven set on the lowest setting

(100C) with the door slightly ajar to allow free passage of air and it dried the peel in under 8 hours).

Cut the fresh apricots into two halves discarding the stone. Soak the fruit halves in the brandy overnight and prepare the filo by cutting into long strips about 3 inches wide by about 10 inches long

(approximately). It is easier to roll the triangles up across the entire width of the packet-made length of the filo and then cut away the extra inch or so. The idea is to have 3-5 layers of filo to hold the fruit. More, and the inner layers tend not to bake properly and end up with a papery texture. Too little and the parcel gets soggy and falls apart.

Paint each strip of filo with melted butter and placing a half-apricot at one end roll up each fold into little triangular parcels, rather like a samosa shape until the 4 or 5 layers have been folded up. Cut away any excess paint a final dollop of melted butter in top and bake them on a floured baking tray for 12-15 minutes at 200C/400F/gas6) until the top is a light golden brown colour. Using a palette knife or slice, lift the filos carefully onto a wire rack to let them cool slightly and dust liberally with the powdered orange peel. Best eaten while still warm. These will keep, but after some hours tend to get moist from the filo and soggy.

Perfect with after dinner coffee.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.