Layered Filo Pastry Apple Pie

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Granny Smith apples		3
Royal Gala apples		3
Granulated sugar		50g
Cinammon powder		1 tbsp
Butter		20g
Custard:
Plain flour		15g
Granulated sugar		30g
Egg		1
Milk		200ml
Soaking liquid for the filo:
Plain flour		15g
Granulated sugar		10g
Egg		1
Milk		200ml
Butter (for baking)		20g

Method

Prep

20min

Cook

15min

Peel the apples and cut into 24 cubes each.

Put the butter in a large frying pan and add the butter. Add the apples, 50g of sugar and the cinnamon powder. Cook on a low heat.

In the meantime, make the custard in a microwave:

Put the sugar and flour into a bowl, whisk well and add the egg and milk. Whisk well again.

Put cling film over the bowl and cook in a microwave for 2 and a half minutes. Remove and whisk well again. Place back in the microwave for another 2 and a half minutes and whisk again. The custard is ready.

Switch off the gas when the apples are cooked and soft.

In another bowl, make the soaking liquid for the filo. Mix the 4 ingredients together and pour into a shallow dish.

Fold 2 filo pastry sheets into half and dip into the liquid at Step 7.

Place the folded filo sheets onto a chopping board and put the cooked apples and custard at one end. Roll and repeat with the other sheets.

Put 10g butter into a large frying pan and fry the rolled filo pastry sheets for 5 minutes on a low-medium heat and keep turning.

The apples are already cooked, so you just want to give a good colour to the filo pastry here. Cool down and eat when the inside firms up a bit.

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