Apple and Cinnamon Swirl

banitsa-custard

Serves 4
Prep Time 5 mins
Cooking Time 30 mins
Ingredients

Method

  • Peel and core the apples
  • Chop into small pieces ½ inch/1.2cm
  • Transfer chopped apples to a medium saucepan and add about ½ pint/300ml of cold water
  • Add 2 dst spoons of sugar
  • Bring to the boil and simmer for about 5 minutes, until apples start to soften
  • Strain off liquid
  • Meanwhile lay out the filo pastry, putting 2 sheets together, one on top of the other, so you end up with 7 double sheets
  • Brush the sheets with a little melted butter, and honey
  • Now add 2 desserts spoons of apple in the middle of the pastry sheet, in a line
  • Sprinkle over the cinnamon
  • Roll the apple pastry sheet into tube shapes
  • Do this with each sheet
  • Lightly grease a round baking or pizza tray
  • Make a spiral with the 7 rolled apple pastry sheets
  • Brush a little melted butter on top, and sprinkle over the remaining sugar
  • Bake in a preheated oven 375°F/190°C/Gas mark 5 for about 30 minutes
  • Carefully lift out and place the apple spiral on a serving plate
  • Dust the icing sugar over the top
  • banitsa-les

Equipment

  • Medium saucepan
  • Large baking tray

Shopping List

  • 7 Braeburn apples approx 144g
  • 3 Tsp melted low fat butter (I can’t believe it’s not butter)
  • 3 Dessert spoons granulated sugar
  • 7 Tsp honey
  • 1 Pkt/200g ready rolled filo pastry sheets
  • 3-4 Tsp ground cinnamon
  • 1 Dessert spoon icing sugar
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