This is a perfect recipe to hand over to the kids when they come in from school. Kids love a bit of space and freedom when they get in from a long day of rules and restrained behaviour.
Very little supervision is required depending of course on the age of the kids. With my two 11 year old assistant chefs I could just pass them the recipe and the rest was an excited hour of peeling, slicing, mixing and important delegation. There is plenty of room for creativity and hands on scrunching so just step back and allow the process to unfold. Of course, they will be involved in the cleaning up process too!
The result is an especially light pudding with a great amount of tangy apple and soothing cinnamon. Boost the fruit content by decorating with raspberries and add a dollop of Crème Fraiche for a lovely cool contrast to the warming flavours of the pie.
· 4 large granny smith apples, peeled, cored, cut into thick wedges
· ½ cup water
· 1 tablespoon caster sugar
· ½ teaspoon of ground cinnamon
· 4 sheets filo pastry, cut into half (so forming square shapes)
· Olive oil spray
· Icing sugar and extra cinnamon to dust
· Crème Fraiche and fresh raspberries to serve
Place the apple and water in a large saucepan and bring slowly to the boil. Reduce heat to a minimum, cover the pan and simmer for 10 minutes or until apple softens but still has a level of bite. Remove from heat. Stir in the sugar and cinnamon. Set aside for 20 minutes to cool.
At this point you can pop the oven on to 180 C
Transfer the apple mixture into a 1.25L (5-cup) capacity ovenproof dish.
Now for the fun bit. Place filo squares on a clean work surface. Lightly spray 1 filo sheet with olive oil spray. Fold in half to form a triangle. Scrunch gently into a rosette shape. Place on the apple mixture. Repeat with remaining filo.
Bake for 15 minutes or until golden. Dust with icing sugar and a little cinnamon. Serve with Crème Fraiche.