*cinnamon and raisin
700g apples (these one are home-grown)
100g caster sugar
1 tbsp ground cinnamon
8 filo pastry sheets
- Preheat the oven to 190°C.
- Peel, core and chop the apples into ~1 inch cubes, drizzling on some lemon juice to slow any browning.
- Mix the apple, sugar, cinnamon and raisins in a large bowl.
- Flour some greaseproof paper and lay on a sheet of filo. Brush with melted butter, and place the next sheet on top. Continue until you’ve layered them all up.
- At one end of the filo sprinkle on some dried breadcrumbs, then spoon the apple mixture on top.
- Roll the pastry up around the filling like a cigar, using the greaseproof paper to help. Seal in the final join and ends to form a parcel.
- Place the filo roll onto a greased baking tray – trying to place as much as possible of the overlapped pastry on the top.
- Brush with any remaining melted butter and sprinkle with brown sugar.
- Cook for 30-40 minutes, until lightly browned and the filling is hot.
- Serve warm with a good cream, or cool with warm custard.
(Recent changes around here have meant that I have to be more efficient when doing everything, so disappointingly there aren’t any photos of layering up the pastry, or building the roll… I’ll just have to make another sooner than later – as they are soooo easy.)