Apricot Parcels with Honey Glaze

These parcels can be made with dried apricots poached in syrup and then stuffed, but I prefer to use fresh fruit as it lends a juicy tartness to the otherwise sweet dish, which the dried fruit does not possess. Roll or twist the filo parcels into any shape or size, just make sure you leave them open, so that the fruit and pastry benefit from the honey glaze.