I use filo pastry regularly, or so I think. I buy it to make my delicious spanakopita, or otherwise to use as a base for a quiche. But if I make those two items within two weeks, I have not much more use for filo until the next month. Thus, a dilemma ensues. I could make my spanakopita and quiche again within the month, but I do enjoy variety. So what to do with that extra filo?
I decided on a sweet of some kind. Filo can be used for pies, baklava, pastries… the list is quite endless. But as I was feeling lazy and wanted something quick and not too unhealthy, I decided on this easy apple pie.
It was quite a tasty and light dessert… and a great way to get rid of my extra filo pastry! (Although a few sheets still remain in the fridge!)
I think next time I have extra filo I might make some baklava… the boss’s wife bought in a delicious variety the other day with apple in it. Totally amazing.
- 4 granny smith apples, peeled and cut into thick wedges
- 1 tbsp water
- 1 tbsp caster sugar
- ⅛ tsp cinnamon
- 4 sheets filo pastry, halved crossways
- canola spray
- icing sugar, to dust
- Preheat oven to 190°C/375°F (fan-forced 170°C/340°F).
- Place the chopped apple and water in a large saucepan over high heat and bring to boil. Reduce heat to low and cook, covered, for 10 minutes or until apple softens. Remove from heat and stir in sugar and cinnamon. Set aside for 30 minutes to cool.
- Spoon the mixture into a square baking dish, approximately 20cm x 20cm (8in x 8in).
- Place one sheet of filo on a bench and lightly spray with canola spray. Fold the sheet in half crossways so that you have a square of filo. Scrunch into a rough and loose rose-shape and place on apple mixture. Repeat with remaining 3 sheets of filo.
- Bake in oven for 15 minutes or until golden. Dust with icing sugar and serve with ice-cream, if desired.