Pastis
Apple pastry
Ingredients
  • 80 gm
  • 8
  • 1 tea spoon
  • 1 tea spoon
  • 110 gm
  • 150 gm
  • 100 gm
  • 100 gm
  • 10
  • -
  • -
  • -
  • -
  • -
  • -
  • -
  • -
  • -
  • Sliced blanched almonds
  • Apples peeled, cored, and cut into half cm wedges
  • Tea spoon fresh lemon juice
  • Tea spoon cinnamon
  • Unsalted butter, melted
  • Honey
  • Granulated sugar
  • Icing sugar
  • Filo pastry sheets (from 1 package), thawed if frozen
Tips

Use any eating apples you like in season

With filo you need to work quickly before it dries out

Cook
  1. Preheat oven to 190c
  2. Keep 3 tablespoons of almonds back
  3. Spread evenly remainder on baking tray
  4. Bake in oven for 5-8 minutes till golden
  5. Remove from oven
  6. Increase oven temperature to 200 c
  7. Mix apple, lemon juice and cinnamon
  8. Melt 1 tablespoon butter with honey and granulated sugar over moderately high heat
  9. Stir constantly and carefully with a wooden spoon (mixture will foam)
  10. Stir until mixture is deep golden, about 6 minutes
  11. Carefully add apples
  12. Carefully coat apples with caramel
  13. Cook over low heat for 10 minutes or till apples are soft
  14. Sieve apples over a bowl, so that caramel is collected in one bowl
  15. Return caramel to saucepan and reduce over a medium heat to a glaze
  16. You should have 1/3 of a cup left of caramel (keep warm)
  17. Place drained apples in new bowl
  18. Add toasted almonds and mix gently
  19. Bush springform pan with remaining butter
  20. Remove filo from fridge, open and cover with damp cloth
  21. Take one sheet of filo
  22. Brush with butter, sprinkle with icing sugar
  23. Carefully lay filo into springform pan, so that the ends are hanging over the pan
  24. Repeat this with 7 sheets, each time rotating the pan, so that whole base is covered
  25. Spread apple mixture evenly into filo nest
  26. Butter and sugar remaining sheets
  27. Crumple and fill the top of the springform pan
  28. Fold over the overhanging sheets to enclose
  29. Brush the surfaces with remaining butter
  30. Sprinkle with remaining almonds
  31. Sprinkle with remaining icing sugar
  32. Bake for 30 minutes
  33. Increase oven to 220 c
  34. Bake for 5-10 till dark golden brown
  35. Leave to cook
  36. Unmold
  37. Serve warm with caramel sauce
Download recipe as a PDF
Equipment required
  • Baking sheet
  • 2 Mixing bowl
  • Heavy bottom saucepan
  • Sieve
  • Sugar sifter or fine sieve
  • 24-cm springform pan
Regional French food
This recipe originates from:
The Pyrenees and Gascony
Find out more about the culinary region this recipe is from »