3 dessert apples, peeled, cored and cut into 8 slices each
8 sheets of filo pastry, about 45 x 25 cm (18 x 10 inches)
25 g (1 oz) butter
65 g (2 1/2 oz) dark soft brown sugar
50 ml (2 fl oz) double cream
Preheat the oven to 180°C (350°F), Gas Mark 4, and line a baking sheet with baking paper. Melt half the butter in a frying pan with the sugar and lemon juice. Add the apples and cook for 8–10 minutes. Meanwhile, melt the remaining butter and brush over 4 sheets of filo pastry. Top each buttered side with a second sheet of pastry. Brush again with butter and fold each double layer in half lengthways to form 4 rectangles.
Remove the apples from the pan, reserving the pan and its juices. Divide the apples between the sheets of pastry, arranging them at one end. Fold the other end of the pastry over the top to cover the apples. Turn in the edges and roll them over to create 4 parcels. Arrange on the baking sheet and cook in the preheated oven for 12–15 minutes.
Meanwhile, make the toffee sauce by placing the butter, brown sugar and double cream in the frying pan. Stir over a low heat until the sugar has melted, then bubble for 1–2 minutes, until thick and deep golden. Remove from the heat to cool.
Remove the apple parcels from the oven and serve drizzled with toffee sauce.