With seemingly every other rural house having a ‘help yourself to the windfall’s’ box outside I’m guessing apple recipes are the way to go at the moment. This one, which I rather successfully re-created, is from that excellent book Grillhouse: Gastropub at Home.
Apples and raisins with the delightful crunch of filo pastry
- 50g raisins
- 60ml brandy
- 500g or so of cooking apples, peeled, cored, sliced
- 1 tsp grated lemon zest
- 2 tbsp lemon juice
- 40g breadcrumbs
- 95g soft brown sugar
- 1 tsp ground cinnamon
- 10 sheets filo pastry
- 150g unsalted butter
- 60g icing sugar
- thick cream to serve
- Soak the raisins in the brandy for an hour or so. Drain well (discard or drink the liquid) and combine raisins with the apple, lemon zest and juice.
- In a seperate bowl combine breadcrumbs, brown sugar and cinnamon.
- Lay out a sheet of filo. Brush all over with melted butter. Top with another sheet of filo and repeat with butter/pastry until all are stacked on top of each other. Brush the top sheet with butter.
- Set oven to 180C/350F/G4.
- Sprinkle the breadcrumb mixture evenly over the filo eaching a 5cm border from the edge. Spoon the apple mixture in a neat even line along one long edge of the pastry. Roll up the filo, tucking in the ends, to make a log.
- Place, seam side down, on baking paper lined oven tray. Brush liberally with melted butter and then sift the icing sugar evenly over the top. Baked for 45 minutes until golden and firm.
- Serve warm or at room temperatue with cream.
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