Prep and cook time: 30 mins to 1 hour
Serves: 4
Ingredients
4-5 small, sweet and eating apples
Juice of 1/2 a lemon
80g butter
4 sheets of filo pastry
150g pecans, chopped
Some ground cinnamon
150g dark muscovado sugar
60g caster sugar
A handful of dried cranberries
Method
Preheat the oven to 180°C, 350°F, gas mark 4.
Peel and slice the apples thinly, and put them in a bowl of cold water with a little
lemonjuicetostopthemgoingbrown. Meltthebutterinasmallsaucepanovera
low heat and keep warm. Carefully cut the filo pastry into 30x50cm sheets with a
knife. Mix the pecans, cinnamon and dark muscovado sugar together. Lay the
first sheet of filo pastry on a clean tea towel on your work surface and brush with
melted butter. Sprinkle over 1/3 of the pecan mixture. Lay another sheet of filo
pastry over the first one, sprinkle with pecans, cinnamon, and dark muscovado
sugar, as before. Repeat with the third sheet and lay the fourth sheet over the top.
Drain your apples well and toss with the caster sugar and dried cranberries.
Spread them along the bottom edge of the pile of filo pastry sheets.
Brush the top edge of the filo pastry sheets with a little water and gently lift the
edge of the tea towel nearest you and use it to help you roll the pastry up
lengthways like a Swiss roll, with the apples at the centre and press together
gently. Place on a baking tray and bake in the oven for about 20 minutes or until
golden brown.
Serve with some good vanilla ice cream.
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