Method

1. Place the saffron in a small bowl and cover with 2 Tablespoons of hot water and leave for half an hour to infuse.
2. Peel, core and dice the apples and pears into even 1 cm pieces.
3. Put the apples with the pears into a saucepan with the saffron water and the sugar.
4. Simmer gently with the lid on until the fruit is soft but not falling apart. Leave to cool. There should be lots of liquid around the fruit – strain the fruit and save the liquid syrup for later.
5. Lay out the phyllo pastry and cut into 5 short strips. Stack them up into a pile.
6. Take one sheet off the pile and brush it with oil. Top it with another sheet of phyllo and brush that with oil. Put a spoonful of filling into the corner (try not to overfill!) and fold up the line of pastry into a triangle shape. Repeat the folding process and lay the samosas onto a baking tray lined with baking parchment.
7. Brush the samosas with a bit of oil and sprinkle with sugar.
8. Bake in a pre-heated 200C/390F oven for 25 minutes, turning over half way through cooking, until pale golden.
9. Serve with soy yogurt and a a drizzle of the reserved syrup.