Finely chop the onion and cut the turkey fillet into very small pieces. Sauté the onion and turkey pieces in 3-4 tablespoons of butter for a few minutes over high heat. Finely chop the apricots and prunes. Pour them into the turkey mixture. Add raisins and pine nuts, salt and pepper, and pour in the brandy. Cook the mixture over high heat for a few minutes, then remove from heat and add the rice, orange zest and egg whites, slightly beaten. Prepare the Flogeres according to the instructions, and place them in a shallow baking tin greased with butter. Brush the Flutes with butter and bake them in a preheated oven at 180°C, for about 25 minutes.

You can also try this accompanying sauce:
½ cup mayonnaise, 1 tbsp. mustard, 1 tbsp. balsamic vinegar, 4-5 tablespoons of grated Parmesan cheese, basil and a pinch of dried basil. Blend well and use the sauce to accompany the Flutes.

For making Filo Pastry Flutes:
Lay the pastry sheets on a clean surface. Cut in half, vertically and horizontally to form 4 pieces.

Brush 3 sheets with butter and stack on top of each other. Spread 2 tablespoons of the filling lengthwise, up to 3-4 cm from the edges. Fold the edges over the filling.

Roll the sheet. Brush the edge of the sheet with some butter to stick. Continue in the same way to make all the Flutes.