Stuffed Apples in Filo Pastry
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 4 sheets dough, (filo dough)
- 2 apples, sweet, crumbly variety
- 2 teaspoons raisins, preferably soaked in rum or brandy
- 2 teaspoons honey, liquid
- 2 teaspoons almond flakes
- 2 teaspoons butter
- 2 teaspoons powdered sugar
Print Recipe
Pin Recipe Instructions
- Spread 2 sheets of filo pastry on top of each other on the table.
- Peel the apples and remove the core with a cutter.
- Mix the raisins (drained) with honey and flaked almonds, pour into the cavity of the apples.
- Place the apples in the middle of the filo leaves. Fold the sides and corners of the filo leaves together like a sack over the apples and tie them together with a piece of kitchen twine.
- Heat the butter until it is liquid and carefully brush the sachets with it with a brush.
- Place on a baking sheet lined with baking paper and bake at 160 ° fan oven (180 ° top-bottom heat) for about 35 minutes. If the bags get too dark, reduce the heat a little. The dough should turn brown and crispy.
- To serve, place the sachets on a plate, remove the tape and dust with powdered sugar.
- It also tastes good with a vanilla or fruit sauce.
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