Apple filo pastries

Filo pastry is one of those things I buy, as it’s not always easy to find here. Then I freeze it for later and forget about it for a shamefully long time. No wonder the freezer is always full. Well, the zucchinis were looking nice so I made Courgette, ricotta and rice filo pie (adapted from River Cottage Veg Every Day, a lovely book). See recipe for this at Pie Time on cakesandbooksandrockandroll. (Is that not a fab name?)

I still had half a roll of vintage filo pastry in the fridge, and thought there must be something nice dessert-wise to make. Apples, and maybe some of the mint growing weedy on the balcony? No, maybe cinnamon would be better. I’ll make ice tea with the mint.

apple file pastries

Apple filo pastries

2 apples (peeled, cored and diced). Red or green both fine.
1 tsp butter
1 tsp water
1/4 cup brown sugar
1 tsp cinnamon
20g raisins
2-3 thin sheets of filo pastry
20g butter, melted
Heat your oven to oven to 200C. In a small pan, melt the butter and add apples, sugar, raisins, cinnamon and water. Cook under cover for five minutes or so until soft.
Brush the filo with melted butter and divide it inside two slightly buttered ramekins, with extra filo dough hanging over the edges. Divide the apple filling between the filo-lined ramekins. Fold the extra dough over the tops, scrunching the dough together. Brush with melted butter.
Place ramekins in oven and bake for 6-8 minutes at 200C, or until golden. When done, tip them out (careful, hot!), dust with icing sugar and serve warm. Whipped cream or icecream optional.

Note: these went slightly soggy at the bottom as we left them for half an hour before eating. I confess, I also forgot to put the raisins in, that would have soaked up some of the liquid. Still tasty, but there is room for improvement on that aspect. Maybe a drier apple filling, or pre-baking the filo base a few minutes first. Will try again the next time I find filo pastry hibernating at the back of the freezer. 

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