Ingredients
Makes 12
12 sheets Antoniou Fillo Pastry
150g butter, melted
6 teaspoons caster sugar
For the apples
25g unsalted butter
4 apples, peeled and cored, cut into 1cm cubes
2 tablespoons brown sugar
1 teaspoon cinnamon
1 teaspoon cornflour
For the nuts
75g walnuts, chopped finely
75g almonds, chopped finely
1 teaspoon ground cinnamon
To serve
Vanilla ice cream
Caramel sauce
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. Grease a 6-hole muffin tin with butter.
To make the apples
Place the butter and apples in a saucepan over medium heat, stir until the butter melts. Add the sugar and cinnamon and mix until combined. Cover with a lid and cook for 10 minutes, stirring occasionally. Mix in the cornflour and remove from the heat.
Mix the nuts
Mix the nuts and cinnamon together.
To assemble the apple pies
Brush one sheet of Fillo Pastry with melted butter. Sprinkle with some sugar. Fold the sheet of pastry in half, for the two short sides of the pastry to meet. Brush with butter. Cut the sheet in half parallel to the shortest sides of the pastry. Place one piece of pastry over the other to form a cross shape.
Transfer the pastry to one of the muffin holes and using your hand push it in. Place one tablespoon of the nut mixture into the tin, followed by a heaped tablespoon of the apple mixture, then half a tablespoon of the nut mixture. Scrunch in the overhanging Pastry to seal the parcel. Repeat with remaining Fillo Pastry, apples and nuts.
Bake for 25-30 minutes, until the pastry is golden. Allow to sit for 5 minutes before enjoying warm, served with ice cream and caramel sauce as an option.
Watch this video to learn how to make individual Baklava Apple Pies