makes 6 pies
4 granny smith apples, peeled, cored and chopped into 1 cm cubes
25 g butter
1/3 cup brown sugar
2 tbsp maple syrup
1 tsp ground cinnamon
1 tsp vanilla paste
1 tbsp corn flour or arrowroot powder
150 g butter, melted
12 sheets Antoniou Fillo Pastry
flaked almonds and brown sugar to garnish
In a medium saucepan, combine the apples, butter, sugar, maple syrup, cinnamon, vanilla, and corn flour.
Allow the mixture to cook for 5 mins on a medium heat until the apples have softened and the mixture has thickened. Set aside and allow to cool completely.
To make the pies, take one sheet of fillo and place on a clean bench, the longer edge facing you.
Brush with melted butter and repeat with one more piece of fillo stacked on top. Brush the second piece of fillo with butter as well.
Place your fingertips in the centre of the fillo and pinch it softly (see image above). Use your other hand, twist the edges around your fingers in a circular motion to create a cup for the apple pie filling (this motion will create a rose effect on the top of the pie).
Place 2 tablespoons of the apple pie mixture into the “cup”, then fold the edges of the fillo back over the mixture to cover. Turn the pie upside down and place in a well buttered muffin tin to reveal the twirled top.
Brush liberally with butter and garnish with a little brown sugar and a few flaked almonds. Repeat with the remaining fillo and pie mixture until you have 6 pies.
Cook in a pre heated 180 deg C oven for 20-22 mins until golden brown. Serve immediately with ice cream.