Serve your Crunchy Apple and Cinnamon Filo Parcel hot, as a dessert. Traditional recipe from the South-West.
Preparation time 30 minutes
Total cooking time 20 minutes
8 sheets filo pastry
6 apples, such as royal galas
150 g (51/2 oz) unsalted butter
200 g (7 oz) caster (superfine) sugar
100 g (31/2 oz) flaked almonds
3 teaspoons cinnamon
200 ml (7 fl oz) Armagnac brandy
20 cm (8 inch) spring-form cake tin
For apple filling
1 Peel the apples and cut them into segments.
2 Melt 100 g (31/2 oz) of butter in a non-stick frying pan, add the apples and 150 g (51/2 oz) of sugar and cook over low heat for 15 minutes, turning the apples regularly. Add the flaked almonds, cinnamon and 150 ml (5 fl oz) of the brandy.
3 Reduce until dry.
Assembly and cooking
4 Melt the remaining butter. Lay one sheet of filo pastry on the work surface, brush with butter and sprinkle over a little of the remaining sugar. Cover with a second sheet of pastry at a 45° angle to the first, and brush with butter and sprinkle with sugar in the same way. Repeat the process, using all the sheets of filo to form a rosette.
5 Arrange the layered filo sheets in a tin, so that the sheets hang quite a way over the edges. Place the apple mixture in the middle and fold in the corners of each of the sheets, crumpling them at the same time. Bake at 180°C (350°F/Gas 4) for 20 minutes.
6 Heat the remaining Armagnac in a saucepan, flambé and pour over the pastry when serving.
Recipes and images from Pies and Tarts by Stephane Reynaud, Murdoch Books, rrp $49.99, photographed by Marie-Pierre Morel.