Try our almond twist on the apple-filled pastry that’s adored across north-east Italy.
Ingredients
- 120g unsalted butter
- 1.1kg Granny Smith apples, peeled, cored, quartered, thinly sliced
- 100g (1/2 cup) caster sugar
- 1 tablespoon amaretto liqueur
- 1 tablespoon lemon juice
- 2 teaspoons finely grated lemon rind
- 1 teaspoon ground cinnamon
- 55g (1/2 cup) almond meal
- 8 sheets filo pastry
- Icing sugar, to serve
- Double cream (optional), to serve
Method
- Step 1Melt 20g of the butter in a large frying pan over medium heat. Stir in the apple. Add the sugar, amaretto, lemon juice and rind, and cinnamon. Cover and cook for 2 minutes. Uncover and cook for 4 minutes or until apple starts to soften. Transfer to a colander. Cool for 20-30 minutes.
- Step 2Preheat oven to 180°C. Melt remaining butter. Cool slightly. Lightly brush a baking tray with butter. Transfer the drained apple mixture to a bowl. Stir in 2 tablespoons almond meal.
- Step 3Brush 1 filo sheet with melted butter. Sprinkle with 2 teaspoons almond meal. Top with another filo sheet. Brush with melted butter. Sprinkle with 2 teaspoons almond meal. Repeat with melted butter, remaining filo sheets and almond meal. Place apple mixture along 1 long side, leaving a 6cm-wide border at each end. Fold in the ends. Roll up firmly to enclose. Place, seam-side down, on prepared tray. Brush with the remaining butter.
- Step 4Bake for 25-30 minutes or until golden. Dust with icing sugar and serve with cream.
- High fibre
- Low sodium
- Vegetarian
Nutrition
1354 kj
Energy
17g
Fat Total
8g
Saturated Fat
4g
Fibre
3g
Protein
38mg
Cholesterol
105.8mg
Sodium
29g
Carbs (sugar)
38g
Carbs (total)
All nutrition values are per serve
Notes
Try this savoury apple risotto that’s another Italian favourite. Add thinly sliced peeled Granny Smith apples to a basic white wine risotto with the rice, and finish with plenty of finely grated parmesan. Try adding speck, too.
- Author: Katrina Woodman
- Image credit: Jeremy Simons
- Publication: Australian Good Taste
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