serves
4
prep
20 minutes
cook
25 minutes
difficulty
Easy
serves
4
people
preparation
20
minutes
cooking
25
minutes
difficulty
Easy
level
Ingredients
For the pastry
- 50 g unsalted butter, melted
- 4 sheets filo pastry, 32 x 37cm (about 150g)
- icing sugar, for dusting
- double cream, to serve
For the filling
- 3 tbsp soft raisins
- 1 large orange, zested and juiced
- 800 g cooking apples, peeled, cored and cut into small chunks
- 50 g unsalted butter
- 100 ml water
- 100 g caster sugar
- 1 tsp ground cinnamon
- 1 large handful fresh breadcrumbs
Instructions
- For the filling, place the raisins in a small bowl with the orange zest and juice to soak.
- Put the apple in a pan with the butter, water and sugar, and cook together for 8–10 minutes, until the apple has softened slightly, but still retains its shape.
- Remove from the heat, add the cinnamon, raisins, along with the orange zest and juice, and the breadcrumbs, and stir to combine – the breadcrumbs will bind everything together. Leave to cool.
- Preheat the oven to 180°C/Gas 4.
- Brush a suitably sized baking tray with a little of the melted butter. Spread out one sheet of filo on the baking tray, and brush with some more of the butter.
- Repeat the process with the remaining pastry sheets, placing them on top of each other, brushing with melted butter each time.
- Spoon the apple mixture along the middle of the pastry and roll up – from the bottom first, then the sides, ending with the top – to make into a parcel, seam-side down. (If you like, you can even scrunch up some extra filo pastry to make a decoration for the top.)
- Brush all over with the remaining butter and bake in the oven for 15–20 minutes, or until the top is crisp and golden. Check after 10 minutes; if it is browning too quickly, reduce the heat a little.
- Dust with icing sugar and serve with double cream.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.