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.