Ingredients
Makes 8 parcels
8 sheets Antoniou Fillo Pastry
150g unsalted butter, melted
4 Pink Lady apples (or other sweet apples), coarsely grated
1 cup caster sugar
1 teaspoon cinnamon
To serve (optional)
Ice cream, cream, caramel sauce, nuts and honey
Method
Before you begin this Filo Pastry recipe, take your chilled Filo Pastry out of the fridge to bring it up to room temperature.
Place one sheet of Fillo Pastry on your workbench and brush with butter. Cut in half, parallel to the short side of the pastry. Place one half of pastry on top of the other, to form a cross.
Add one eight of the grated apple to the centre of the parcel. Fold in the sides to create a parcel. As you fold in each side, brush with butter before folding in the next side. Brush well with butter on both sides.
Mix the sugar and cinnamon in a bowl and spread onto a large flat plate.
Place the parcel, one at a time, in a frypan over medium heat and cook for 1-2 minutes, or until the underside is golden. Flip over and cook the other side until golden. If required, flip a third time to make it extra crispy and golden. Brush the parcels with more melted butter and place them in the cinnamon sugar. Coat well on both sides.
Keep the parcels whole or cut them into small pieces and enjoy them as is, or serve them with ice cream, cream, nuts, honey or caramel sauce.
Learn how to make crispy apple pie parcels in cinnamon sugar