Apple & Raisin Filo Parcels

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I had some left over apples and filo in my kitchen so it was obvious it had to be little apple parcels. These were so tasty and so quick to cook using my little crisper plate……..oh did I tell you how much I love this little crisper? lol!

 

Makes 4

2 Granny smith apples – chopped into small chunks

3 sheets of filo pastry

1 beaten egg for wash

small handful of raisins

70g light brown caster sugar

2 tsp ground cinnamon

Fry oil – light

2 tbsps Icing sugar to finish

 

  1. Spray a fry pan with oil on a medium heat
  2. Gently fry the apple, sugar, cinnamon and raisins until just caramalised (about 8-10 mins) Remove and allow to cool.                                                                   20180127_151141
  3. Lay your first sheet of filo on a worktop and brush with the egg wash, then take your 2nd sheet and lay onto, brush with egg wash, and then your 3rd sheet as above.  Then cut vertically into 4 sections.                                                                                               20180127_163457
  5. Preheat your crisper plate for 3 minutes on dynamic crisp setting
  7. Once cooked, remove from plate and allow to cool slightly. Sieve some icing sugar over the parcels and serve. These are lovely with ice cream, whipped cream or even caramel sauce. oh so yummy!

You can of course bake these in a 190 deg oven for about 20 minutes.

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Toffee Apple Custard Tarts

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I was inspired to try these by a local baker I met this week, I have to say I didn’t quite get the custard as I would have liked but they did taste absolutely divine.

Makes 6-8

For the filling:
3 large free range eggs, plus 2 large free range egg yolks, lightly beaten
1 pint of single cream (2 cups)
2 ounces caster sugar (a scant 1/4 cup)
1/2 tsp vanilla extract
1 1/2 whole nutmegs, grated
1 tsp of softened butter

For the toffee sauce:

150g caster sugar

75ml pot double cream

25g butter

Base:-

3-4 sheets Filo Pastry

1/2 Lady Red Apple – sliced very thinly

 

  1. Place the cream and vanilla into a saucepan and bring it up to a simmer.
  2. Whisk the beaten eggs and sugar together in a large heatproof jug.
  3. Slowly pour the hot cream over the beaten eggs, whisking continuously.
  4. Whisk in half of the nutmeg.
  5. Carefully pour the whisked mixture into the pastry case and scatter the rest of the nutmeg over top.
  6. Bake for 10 minutes, then place the sliced apple on top carefully, place back in the oven for a further 20 mins or until the filling is golden brown, firm in the centre and slightly puffed.
  7. Meanwhile, cut the filo pastry into squares, size to fit your muffin tin. Lightly grease your tin.
  8. Brush the filo with melted butter and place 3 squares on top of each other to form a star shape, carefully press into muffin tin. 20160416_151009
  9. Now to make the toffee, tip the sugar into a heavy-based frying pan, stir in 4 tbsp water, then place over a medium heat until the sugar has dissolved.
  10. Turn up the heat and bubble for 4-5 mins until you have caramel.
  11. Take off the heat, then carefully stir in the cream and butter.  20160416_150921
  12. Once oven has finished, remove and spread the toffee over the top and allow to cool for about 1 hour. Serve! Yummy!

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