Ingredients
Makes 24
6 sheets Antoniou Fillo thick pastry
100 grams walnuts
50 grams pecan nuts
50 grams pistachio nuts
1 tsp ground cinnamon
½ tsp ground cloves
pinch salt
100 grams butter
1 Granny Smith apple, peeled, cored and chopped into a fine dice
1 tbs vanilla extract
¾ cup honey
Method
Before you begin this Filo Pastry recipe, take your fresh Filo Pastry out of the fridge to bring it up to room temperature in its packaging.
Preheat your oven to 180 degrees Celsius and line two oven trays with baking paper.
Place the walnuts, pecans, pistachios, cinnamon, cloves and salt in a food processor and pulse 5-6 times.
Melt 50 grams of the butter in a heavy based pan. Once it melts add the chopped apples and cook them until they soften, approximately 2-3 minutes.
Add the nut mixture and vanilla to the apples and stir well. Add the honey and stir frequently. Once the honey begins to bubble remove from the heat and set aside.
Melt the remaining 50 grams of butter in a saucepan and set aside.
Take one sheet of thick Filo Pastry, lay it out width wise on a clean bench and cut it into 4 strips.
To assemble the pies, brush each cut sheet of fillo with melted butter. Place one tablespoon of the apple and nut mixture on the top of the sheet and press down lightly. Fold diagonally to form a triangle, then continue folding ensuring you keep a triangular shape.
Continue with the remaining pastry and filling. Brush each pie with melted butter and bake on the top shelf of your oven for 15 mins or until golden.