Sin-free sweet: Mixed fruit, ricotta and almond parcels

1. Preheat oven to very hot, 220°C. Lightly spray 2 oven trays with oil and line with baking paper.
   
2. Working with one sheet of filo at a time, place flat on a clean, dry surface. Spray lightly with oil. Top with a second sheet of filo and spray with oil. Repeat process until you have four layers.
   
3. Make 2 more stacks with remaining filo following the same procedure. Cut each stack in halves, widthways.
   
4. In a small bowl, combine ricotta and sugar, blending well. Place an equal amount onto the centre of each square of filo, leaving a 2cm border. Divide fruit and biscotti between each parcel.
   
5. Pull corners of filo together to enclose the filling, forming a money-bag shape. Arrange on prepared trays.
   
6. Spray lightly with oil. Sprinkle with cinnamon sugar. Bake 15-20 minutes, until golden brown. Serve warm with Frûche.

• You can use other varieties of canned fruit in this. Make sure it is well drained on paper towel.
  
• If you prefer, use this recipe to make 1 large strudel.