Meals and Courses

Caramelized Apple and Hazelnut Filos

cook 10 mins
  • 125 g (4 oz) unsalted butter
  • 5 dessert apples, peeled, cored and sliced into thin wedges
  • 2 tablespoons dark soft brown sugar
  • 1½ teaspoons lemon juice
  • 3 sheets of filo pastry, about 30 x 40 cm (12 x 16 inches)
  • 2 tablespoons roasted chopped hazelnuts
  • warmed toffee sauce, to drizzle (optional)
  • Melt the butter in a large frying pan and pour one-third of it into a small dish. Add the apples, sugar and lemon juice to the pan and cook over a medium heat for 7–8 minutes, turning occasionally, until tender and golden. Set aside.
  • Meanwhile, brush each filo sheet with the reserved melted butter and lay the 3 sheets on top of one another. Cut the stacked sheets into 12 squares, then use these to line a 12-hole bun tray, arranging them at slightly different angles. Bake in a preheated oven, 220˚C (425˚F), Gas Mark 7, for 7–8 minutes, until crisp and golden.
  • Arrange the filo pastry cases on serving plates and fill with the caramelized apples and roasted hazelnuts. Serve with warm toffee sauce, if desired.
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