• 100 grams walnuts
• 50 grams pecans
• 50 grams pistachios
• 1 tsp ground cinnamon
• ½ tsp ground cloves
• pinch salt
• 1 Granny Smith apple, peeled, cored and chopped into a fine dice
• 100 grams butter
• 1 tbs vanilla extract
• ¾ cup honey
• 6 sheets Antoniou Fillo thick pastry
Preheat your oven to 180 deg C and line two oven trays with baking paper.
Place the walnuts, pecans, pistachios, cinnamon, cloves and salt in a food processor and pulse about 5-6 times (be careful to not over process this mixture. We still want a little texture).
Melt 50 grams of the butter in a heavy based pan. Once it melts add the chopped apples and cook them until they soften for 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 sauce pan and set aside.
Take one sheet of thick fillo, lay it out width wise on a clean bench and proceed to cut 4 strips form the pastry (each should measure approximately 11cms).
To assemble the pies, brush each cut sheet of fillo with melted butter. Place one tbsp. of the apple and nut mixture on the very top of the sheet allowing a few cms of space and press down lightly. Fold diagonally to form a triangle, then continue folding ensuring you keep a triangular shape. (Any excess fillo that remains can be “tucked in” by brushing it with a little water).
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.