Ap­ple filo pie

Our lighter ver­sion of your favourite dessert will put a smile on your dial.

Healthy Food Guide (Australia) - - FRONT PAGE -

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.

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