Ingredients
10 sheets Antoniou Fillo Pastry
2 large Pink Lady (or other) apples, peeled and thinly sliced
1/2 a lemon
250g cream cheese, at room temperature
1/2 cup icing sugar, sifted
1 tsp vanilla bean paste
100g unsalted butter, melted and clarified
For decorating
Icing sugar
Method
Before you begin this Fillo Pastry recipe, take your Fillo Pastry out of the fridge to bring it up to room temperature in its packaging.
Preheat your oven to 180 degrees Celsius, fan forced.
Place the sliced apples into a bowl and squeeze lemon juice over them. Using your hands, mix them to ensure the lemon juice coats all the apple slices. This will prevent the apples from browning.
Mix the cream cheese with a spatula until smooth. Add the icing sugar and vanilla bean paste and mix together until well combined.
Lay one sheet of Fillo Pastry on your bench, brush with melted butter. Continue laying all your sheets of Fillo Pastry, brushing each sheet with butter, and rotating each slightly to form a large circle.
Spread the cream cheese mixture in the centre of the pastry, spreading it out approximately 20cm. Add the apple slices over the cream cheese. Fold in the pastry edges, along the outside of the apple. Brush the pastry with melted butter.
Transfer to a lined baking tray. Bake for 35 minutes or until golden. Remove from the oven and allow to rest for 30 minutes before enjoying. Dust with icing sugar.