Ingredients
For the Fillo Pastry
5 sheets Antoniou Fillo Pastry
80g unsalted butter, melted and clarified
2 teaspoons raw sugar
For the apple filling
6 Granny Smith apples
2 tablespoons unsalted cold butter
½ cup brown sugar
1 teaspoon cinnamon
½ teaspoon all spice
Juice of ½ a lemon
1 teaspoon corn flour
½ cup chopped walnuts
For decorating
Icing sugar
To serve
Ice cream or custard
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, fan forced. You will need a 23cm pie dish for this recipe.
To make the apple pie filling
Peel, core and cut the apples into approximately 1 ½ cm pieces. Place a pan over medium heat. Add the butter and allow it to melt, then add the apples, sugar, cinnamon and all spice. Allow to cook for 10 minutes, stirring the apples gently throughout the cooking process. Pour in the lemon juice and add the corn flour. Stir through the chopped walnuts. Remove from the heat and set aside.
To assemble the apple pie
Place the apple pie filling in the base of the pie dish. Stack the filo pastry sheets, one on top of the other. Cut into halves lengthways, then crossways, to form 8 squares (this will form a total of 40 individual Fillo squares). Take one Fillo square from the top of a stack and pinch the centre to form a scrunched flower-like shape. Place the Fillo flower onto the apple filling. Repeat with the remaining squares, starting from the rim and working towards the centre. Drizzle the melted butter over the Pastry. and sprinkle with raw sugar.
Bake for 20 minutes or until golden. Dust with icing sugar and serve with ice cream or custard.