Apricot, pistachio and apple samosas

You’d not usually think of samosas being sweet but there’s no reason why they can’t be. I’ve used the traditional method of folding sheets of filo pastry around a filling to form a triangle shape, but rather than deep-frying, these crunchy fruity filo triangles are baked in the oven making them super crisp. Serve as a snack any time of day.