1/3 cup raw sugar
800g can sliced pie apple
1 teaspoon finely grated lemon rind
1 teaspoon mixed spice
1 tablespoon plain flour
5 sheets Antoniou Fillo Pastry
olive oil spray
2 teaspoons icing sugar
fat reduced custard or ice cream, to serve
Preheat oven to 180°C . Reserve 2 teaspoons raw sugar. Combine remaining raw sugar, apple, lemon rind and mixed spice in a bowl. Sprinkle flour over mixture and stir to combine. Place mixture into a 23cm pie dish.
Stack fillo pastry sheets. Cut into halves lengthways, then crossways, to form 8 squares (this will form a total of 40 individual fillo squares). Take one fillo square from the top of a stack and and pinch centre to form a scrunched flower-like shape, then place onto apple filling. Repeat with remaining squares (start from the rim and work toward the centre). Spray pastry liberally with olive oil spray, then sprinkle with reserved raw sugar.
Bake on a low oven shelf for 20 minutes or until golden. Dust with icing sugar. Serve with fat reduced custard or ice cream.