Ingredients
-
Prepare the apples
-
For the filo pastry
-
For the spiced syrup
-
To assemble
Steps
Step 1/4 : Prepare the apples
- Preheat the oven to 180°C.
- Melt 20 g butter over a low heat.
- With the aid of an apple-corer, core 5 Pink Lady® apples.
- Cut the Pink Lady® apples into slices, leaving the skin on. Sprinkle with a little lemon juice to prevent the apple turning brown.
- Lay the slices of apple on a baking sheet lined with greaseproof paper.
- Brush the apples with melted butter, sprinkle with golden caster sugar and add a little Armagnac.
- Bake for ten minutes until golden. Take out of the oven and set aside.
Step 2/4 : For the filo pastry
- Preheat the oven to 180 °C.
- Pour the oil into a saucepan with 100 g of butter and allow to melt over a low heat.
- Using a circular cookie cutter of about 8 cm in diameter, cut out 72 circles (fold the filo sheets over three times to cut out 6 circles at a time).
- Brush the circles with a mixture of butter/oil and sprinkle with vanilla sugar.
- Bake the filo circles in the oven until golden, about 4 minutes.
Step 3/4 : For the spiced syrup
- Heat the sugar, water and spice mix together. Turn down the heat to keep the mixture at a gentle simmer. Continue to cook until the mixture becomes syrupy. Set aside.
Step 4/4 : To assemble
- Preheat the oven to 180 °C.
- Crush the pistachios.
- Chop the fresh mint leaves.
- Just before serving, build the mini pastis starting with three filo circles, followed by a slice of caramelised apple. Repeat three times.
- Sprinkle the pastis with a little of the spiced syrup.
- Bake for 5 minutes in order to reheat the pastis.
- Sprinkle with pistachios and fresh mint and serve immediately.
-
Prepare the apples
- 5 Pink Lady® apples
- 1 half lemon
- 20 g butter
- 40 g golden cane sugar
- 4 tbsp Armagnac (optional)
-
For the filo pastry
- 100 g butter
- 2 packets of vanilla sugar
- 1 packet filo pastry
- 5 tbsp any flavourless oil
-
For the spiced syrup
- 100 ml water
- 100 g golden cane sugar
- 1 A quarter of a tsp mixed spice
-
To assemble
- 10 fresh mint leaves
- 2 tbsp shelled pistachios
The community in the kitchen
Have you tried this recipe? Send us your photos so we can share them and showcase your culinary skills! Be part of our selection and inspire other foodies.
Send my photos
