Ingredients
Makes 12
6 sheets Antoniou Fillo Pastry
3 red apples
1 tbsp lemon juice
1 heaped tbsp of your favourite jam
2 tbsp water
100g butter, melted
Icing sugar to decorate
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.
Core the apples, cut them in half and slice them into thin slices. Place the apple slices in a large bowl filled with water and then add the lemon juice. Microwave on high for three minutes. Remove, drain and set aside.
Combine the jam and water in a small bowl and microwave for 30 seconds. Mix with a spoon and set aside.
Lay one sheet of Filo Pastry on your bench with the long side facing you and brush with butter. Lay another sheet on top and brush with melted butter again until you have three sheets in a stack. Cut the fillo into six even strips, parallel to the long edge.
Take one strip and brush with jam. Very carefully place 8-10 apples slices on the top half of the pastry. Make sure the slices overlap each other and stick out slightly from the top of the Pastry edge. Fold the bottom part of the Pastry over the apple slices to secure the apples and gently roll into a coil shape.
Place in a greased muffin pan and brush liberally with butter. Repeat with the remainder of the apple and Filo sheets until you have twelve flowers. Bake for 35 minutes or until golden. Allow them to cool on a cake cooler before dusting with icing sugar.