Lay one sheet of Filo Pastry on a clean surface and brush with butter. Place another sheet of Filo Pastry on top.

Spread custard onto the Fillo sheet evenly. Place a line of apple slices in a straight line down the longer length of the Fillo sheet, about 10cm in from the left edge. Dust lightly with icing sugar and cinnamon.

Repeat this process another two times, the second time placing the apple slices right down the centre of the Pastry and the third time placing the apple slices to the right of the Pastry, 10cm in. Placing the apples in three separate lines ensures that there is an even spread of apples.  

Place two more sheets of Filo Pastry to cover the last layer of custard and apple, buttering between each layer. You should have used 8 sheets of Fillo in total.

With the long edge of the pastry facing you, roll the stack tightly to form a log. Brush the log with butter. Create a second log using this same process.

Using a sharp knife, cut each log in half lengthwise, ensuring you cut all the way through the pastry. You will have 4 lengths in total. Place two lengths next to each other with their cut-side up.

Twist the two halves together to form a plait. Transfer the plait to the baking tray, ensuring the cut side is facing up. Repeat with the remaining two lengths and transfer to the baking tray beside the first plait.

Brush the plaits liberally with butter and bake for 30 minutes or until golden and crisp. Sprinkle with icing sugar. Serve warm.