Ingredients
375g Antoniou Fillo Pastry
250g unsalted butter, melted
For the apple filling
5 apples (we use a combination of Pink Lady and Granny Smith), cut into small cubes
Squeeze of lemon juice
1 teaspoon ground cinnamon
2 tablespoons brown sugar
25g unsalted butter
For the crumble mixture
½ cup flour
½ cup oats
½ cup white sugar
75g unsalted butter, chopped into large cubes
To serve
Icing sugar
Double cream or vanilla ice cream
Method
Before you begin this Fillo Pastry recipe, take your Filo Pastry out of the fridge to bring it up to room temperature in its packaging. Preheat your oven to 180 degrees Celsius.
To make the apple filling
Place the apples, squeeze of lemon juice, cinnamon, sugar and butter in a saucepan over medium heat. Cover with a lid and cook for 10 minutes, stirring occasionally, or until the apples have softened. If there is a lot of liquid, drain the apples. Remove from the heat and allow to cool.
To make the crumble mixture
Mix the dry ingredients together. Add the butter to the mixture, and using your fingertips, incorporate the butter into the dry ingredients until it forms a dough like crumb.
To assemble the spiral
Line a 30-35cm round baking tray with baking paper.
Lay one sheet of Fillo Pastry onto your baking tray and brush with butter. Lay another three sheets, each on an angle, crossing over the original sheet, to form a round shape, brushing each layer.
Place one sheet of Fillo Pastry on your workbench, with the long face of the pastry facing you. Brush with butter. Place another sheet of pastry on top and brush with butter. Spread 4 tablespoons of the apple filling along the length of the pastry, approximately one inch from the bottom of the Pastry, and 1cm from each of the pastry sides. Roll the Fillo Pastry tightly to form a log. Roll the log into a coil and transfer to the centre of the baking tray.
Continue to make the logs with the remaining pastry and filling, placing each log around the first centre coil to form a larger spiral. You will have created 5 logs in total. Brush with butter. Roll in the bottom layers of pastry to finish the spiral off.
Bake for 25 minutes then remove the spiral from the oven. Brush with a little more butter then spread the crumble topping over the spiral. Return to the oven for a further 25 minutes.
Allow to cool for 10 minutes before sprinkling with icing sugar. We like serving ours with a dollop of double cream or a scoop of vanilla ice cream.
Learn how to make an Apple Pie Crumble Spiral using Fillo Pastry