Ingredients
Serves 6
375g Antoniou Fillo Pastry
1 apple, peeled and diced
2 tbsp butter
1 tbsp brown sugar
½ cup butter, melted
2 tbsp almonds, flaked
Pinch cinnamon to taste
1 tbsp raisins
1 tbsp raw brown sugar
2 tbsp breadcrumbs
Poppy seeds
Icing sugar, for dusting
Custard, to serve (optional)
Method
Before you begin this Fillo Pastry recipe, take your packet of Filo Pastry out of the fridge, still in its plastic bag and allow it to come up to room temperature.
Preheat oven to 200°C, fan-forced.
Sweat down the apples with 2 tablespoons of butter and 1 tablespoon of brown sugar until soft. Set aside to cool.
Spread out 6 sheets of Filo Pastry, 2 sheets high by 3 sheets wide, slightly overlapping. Brush with butter. Continue to layer butter and Pastry until all of the Fillo Pastry has been used, spreading the butter to the edges.
Scatter the flaked almonds, cinnamon, raisins, raw sugar, breadcrumbs and apple evenly over the Fillo Pastry.
Roll the Pastry, from one corner to the opposite corner, brush generously with butter and round into a horseshoe shape. Transfer to the baking tray and brush with a little more butter. Sprinkle with poppy seeds. Bake for 25 minutes or until the Fillo Pastry is golden and crispy.
Dust with icing sugar, serve with custard.
Recipe by Adrian Richardson for Good Chef Bad Chef.