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5 crisp eating (dessert) apples, peeled, cored and chopped
100 g/4 oz/1 cup blanched almonds, toasted and chopped
100 g/4 oz raisins
15 ml/1 tbsp ground cinnamon
A pinch of salt
A pinch of grated nutmeg
225 g/8 oz/1 cup caster (superfine) sugar
5 ml/1 tsp vanilla essence (extract)
6 filo pastry (paste) sheets
100 g/4 oz butter or margarine, melted
15 ml/1 tbsp icing (confectioners') sugar
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Method :
Stir together the apples, almonds, raisins, cinnamon, salt, nutmeg, sugar
and vanilla essence. Lay a sheet of filo pastry on a clean tea towel (dish
cloth) and brush with melted butter or margarine. Lay a second sheet
beside it, overlapping the edges and brush with butter. Lay two more
sheets on top in the opposite direction and brush with butter. Lay the
final two sheets on top, in the opposite direction, and brush with butter.
Fold the edges in 1 cm/0.5 in. Spread the fruit mixture evenly over the
pastry, right up to the folded edges. Roll up carefully from the narrow
end, using the towel to help. Roll on to a greased and lined baking
(cookie) sheet with the join underneath and tuck in the ends. Brush with
the remaining butter or margarine and bake in a preheated oven at
180°C/350°F/gas mark 4 for 30 minutes until crisp and golden. Lift
carefully from the paper on to a wire rack to cool and serve sprinkled
with the icing sugar. |