Apple filo pie
Our lighter version of your favourite dessert will put a smile on your dial.
Apple filo pie
Serves 6 Cost per serve $2.20 Hands on time 40 min Cooking time 30 min 30g reduced-fat table spread 4 large Granny Smith apples,
peeled, cored, sliced ¼ cup brown sugar ¼ cup orange juice ¼ cup sultanas 2 teaspoons vanilla extract 1 teaspoon ground cinnamon 8 sheets filo pastry 2 teaspoons caster sugar 1 tablespoon chopped almonds 1 tablespoon maple syrup 6 tablespoons reduced-fat
Greek-style yoghurt, to serve 1 Preheat oven to 180ºC. Melt table spread in a large non-stick frying pan over low heat. Add the apples, sugar, juice, sultanas, vanilla and cinnamon. Then cook, stirring, for 5–10 minutes, or until apples soften slightly. Remove from heat and cool completely. Drain and reserve syrup. 2 Place two sheets of pastry, slightly overlapping at the short end, on a clean work surface. (Cover remaining sheets with a damp tea towel to prevent them drying out.) Spray with oil and repeat layering with remaining pastry to create a long rectangle. 3 Place the apple mixture on the bottom edge of the pastry. Spray the rest of the sheet lightly with olive oil. Then roll the pastry up, starting from the filling end, tucking in the edges as you roll. Carefully wind the apple and pastry into a spiral shape. 4 Line a large baking tray with baking paper. Lift pie onto tray with a large egg-flip. Spray the pastry lightly with olive oil and sprinkle with caster sugar and almonds. Bake apple pie for 20–25 minutes, or until pastry is golden and crisp. 5 Combine reserved syrup with maple syrup. Drizzle over hot pie. Serve warm or at room temperature with a dollop of Greek-style yoghurt.