This little filo pastry parcel is some thing I make when I want a small, but not overly sweet dessert. The apples and golden raisins (currants or sultanas work also) are poached in honey and spice for a few minutes.
For four rolls :
2 apples (I like to use a Granny Smith - an acidic apple but any will work)
80 g/ 1/2 cup of golden raisins - soaked for a few hours in a 4 tablespoons of Calvados, brandy or fruit juice (or as I do a mix. Also you can use any dried fruits of choice - fig is good also)
1 tablespoon of honey + 1 tablespoon of butter
1/2 teaspoon of cinnamon
1/4 teaspoon of ground cloves
4 sheets of filo
4 teaspoons of brown sugar (more if wanted)
extra olive oil or butter to cover the filo pastry
Peel, core and cut the apples (1/4 the apples and cut into six). I soak the fruit for a few hours if I have time, so it is soft. Put the tablespoon honey and another of butter with any soaking liquid, 3 tablespoons worth (or water) in a small pan and mix in the apples, the soaked fruits and spices (experiment with these as lots of other spices work also: ginger, fennel seed, cardamom seeds etc.). Put on a low heat (you could flame the alcohol off, but be careful of the flames jumping up!). Cook this for about 3 minutes just to infuse and stop the apples oxidising. Put this to one side to cool, but I like to keep turning the fruit to take on the spice taste.
The filo must be kept covered to stop it drying. Take one sheet and 'paint' it with melted butter or as I like to use olive oil, place the cooled fruit (1/4 of the mix) at on end in the middle. Sprinkle a teaspoon of brown sugar over the whole sheet evenly and fold a third over (as below) and the other side the same way.
Paint a little more butter or oil and roll up firmly as below.
Bake for about 12 -14 minutes in an oven of 180° c / 350° f until it is golden the butter will colour quicker so keep watching!! I like to serve them warm. If you want a bigger dessert, they go very well with ice cream or an apple sorbet...
I was so happy to see the first tree in blossom this week, when I was in the city of Caen, Thursday afternoon. I am smiling every year when I see the first tree exploding with flowers... as my spring is here (almost!!)
Cooking to, amongst other songs ...
'Landscape with figure (1922)' by Max Richter from the Memoryhouse album.
It looks delicious! Thank youReplyDelete
Thank you, happy you like it! Hope you are having a good weekend...
What a tasty treat Ivan! And so artfully presented. I think we are going back to real food presented in a simple manner. So much more appealing! Spring! You lucky boy! Flowering trees are not something I will see until May....or perhaps late April....enjoy every ounce! Pick a blossom for me!ReplyDelete
Thank you, less is more... this is all about the textures, happy you like it. Our blossom is not yet out in the garden here, coast/city was just a bit warmer there (we have cold due this week like you!)
Now to get some filo pastry and I should be ready to try this. Looks delicious Ivan!ReplyDelete
Good to see you back with another of your wonderful recipes. Hoping for you a 'spring-like' weekend among the blossoms!!
I included the olive oil option to use instead of the dairy. It's a crowd pleaser and you can make them half the size as a buffet dessert. Have a good Sunday!
I'm drooling, Ivan! This looks beyond delicious. And it was exciting to see spring's approach in Caen. Since we're going to visit Normandy this summer, everything adds to the excitement.ReplyDelete
Thank you, pleased you like this! Normandy in the summer... it will be a wonderful vacation to look forwards to! I have not been to Caen in a few years, there was much to visit/see! Hope Caen is on your tour!
Just watching the video Landscape with figure...ethereal, great background baking music...thanks for the lead.ReplyDelete
The filo dessert should be very satisfying so light and flavourful....must attempt this or should I say Jim should...he great at trying things!
The tree in Caen is a beauty and I know exactly how you feel with that SPRING FEELING...it's revitalizing and magical! Our snowdrops are finally popping through the soil, the frozen soil!
Hello Ron and Sophie-doodle,Delete
Happy you like the baking music, love all his work! Pleased you like the food also. Spring is on the way!!
A nice dessert and blossom covered trees?
I am just turning the slightest shade of emerald.
No blossom here yet although snowdrops are prancing around all over the place. However the fact that the blossom is out in your part of the world is good news because hopefully it means that Spring is rolling on towards us!
For my part I have been spending the day cooking with Johann Friedrich Fasch...
I hope you are enjoying the weekend!
As long as it's emerald green... that's a chic shade! We do have a cold front arriving this week sadly and our sunny 15°c was just yesterday (but needed, chainsaw out!!).
You shall be in Paris soon enough and hopefully it will be spring (Paris is always warmer!). I am listening to your baking music... Johann Friedrich Fasch - good choice! I will have to give it a go - 'Concerto for 2 corni da caccia' would be good cutting music for me!!
Hope your weekend is going well.
I love fruit desserts, and yours looks delicious, I'll bet your home smelled amazing! Ahh Spring, is there such a season? We just had yet another snow storm in Massachusetts! Tree buds, maybe end of April . . . But I enjoyed looking at yours!ReplyDelete
Thank you, pleased you like this. The house did smell a bit Christmassy! The spring is starting with a few daffodils and primroses out here, but we have cold coming this week sadly - hopefully only for a bit! Have a good week!
Yum! This looks so good! I could eat all four all by myself! If it ever stops snowing, and I can get to a store, I'm making this.ReplyDelete
Happy you like this, no altitude problems with this one! You may want to double or triple the recipe! Hope the snow melts soon!!
I'm going to print this out and make it in a few months.ReplyDelete
Pleased this is something you want to make, enjoy them! You can make them half sized, as in 'mini' ones which are also good!
These look fancy but are actually quite straightforward - I will try these! And I will be greedy and eat them with vanilla ice cream. :-)ReplyDelete
Shhh... but they are really easy to make and it's a good/quick standby recipe when I don't know what to make for dessert...
Really irresistible!! The apple and raisins is a good combination. Happy Sunday! :)ReplyDelete
Thank you - the mix is a crowd pleaser, even if it is a bit Christmassy with the spices.
Have a good week!
I've not used filo pastry much before but will have to buy some next time I go shopping to try this as it looks and sounds delicious.ReplyDelete
Thank you, I hope you enjoy them. I used filo in the late eighties for everything but I have started using it once again. Just don't let the sheets dry out (i.e. cover them with a tea towel or cling film) and use a sheet at a time for best results.
Glad you're listening to Memoryhouse! THANKS for making me the best birthday card..ReplyDelete
That's OK - happy you like my music... LOLDelete