Makes 8, prep time 25 minutes, cooking time 25 minutes
INGREDIENTS
4 cooking apples, peeled, cored and cut into 2cm pieces
100g brown sugar
½ tsp allspice
50g raisins
200g filo pastry sheets, approx 24 (you can use fresh or frozen)
50g unsalted butter, melted, plus extra for greasing
Icing sugar, for dusting
METHOD
Preheat the oven to 180°C.
Place the apples, sugar, allspice and sultanas in a large pan and cook for 5-10 minutes on a low-medium heat.
Stir occasionally, until the apples have softened but still hold their shape.
Remove from the heat and allow to cool.
FOR THE PASTRY
Unroll the pastry and cut into 24 x 15cm squares, reserving the offcuts.
(Cover the sheets with a damp cloth, this will prevent them from drying out).
Lay one of the squares on a non-stick surface and brush with butter, place a second on top at an angle to create a star.
Repeat, with two more squares of pastry, brushing each with butter.
Press each pastry stack firmly into a greased muffin tin.
Fill each of the cases with apple.
Brush the offcuts with butter, scrunch them up and place on top of the apple then pinch the edges together.
Brush with the remainder of the butter and bake for 20-25 minutes until golden brown.
Remove from the oven and allow to cool slightly.
Serve dusted with icing sugar, with crème fraîche or ice cream.
