Little apples baskets
Crunchy and flaky little baskets filled with delicious apples ready in no time.
Ingredients
- 3 apples
- 1/2 tsp cinnamon
- 1 tbsp brown sugar
- 50 g roughly chopped walnuts
- 50 g raisins (preferably soaked for a few hours in water or your favorite brandy)
- 200 g pack of phyllo pastry or 12 sheets
- melted butter for brushing the phyllo sheets
Instructions
- Peel and cut the apples in small cubes. Put them in a pan with a little bit of water and 1 tablespoon of brown sugar and the cinnamon, cover with the lid and let it cook for 10-15 minutes or until the apples are soft and there’s no more liquid.
- Let it cool and add the chopped walnuts and the raisins. I have roasted my walnuts a little bit before adding them to the apple mixture.
- Preheat the oven to 200°C/fan 180°C. Spray the inside of each hole of a 6-hole muffin tray with oil or melted butter.Unroll the phyllo pastry on to a work surface and cut out all the pastry sheets in 4 stripes. Keep the stripes you’re not working with under a tea towel to prevent them drying out.
- Take 1 stripe of phyllo pastry and place it inside the oily cavity of the muffin tray, press down and brush it with melted butter, lay another stripe on top, brush again with melted butter, then lay another on top and brush again and continue until you put 8 stripes on top of each other. And repeat this process until you have filled all 6 holes in the muffin tray. You may spray oil instead of melted butter if you wish.
- Fill each hole with an equal amount of the apple filling and fold the stripes inwards. If any areas feel dry, brush with melted butter. Bake for 20-25 minutes or until the phyllo pastry is golden brown.
Notes
Leave to cool in the tin for 10 minutes. These are best eaten warm, with ice cream or custard.
Enjoy them!