|75 g||pecan nuts — toasted, chopped|
|100 g||amaretti biscuits — crushed|
|50 g||brown sugar|
|1/2 tsp||cinnamon — ground|
|salt — to taste|
|1/4 tsp||vanilla — powder|
|50 g||butter — melted|
|3-4||apples — cored and thinly sliced|
Preheat oven to 200 degrees C.
Combine the pecans, biscuits, sugar, cinnamon, salt and vanilla (if used).
Line a baking sheet with baking paper and place 1 phyllo sheet on top.
Brush the pastry with butter, and sprinkle a quarter of the nut mixture evenly over top.
Place a sheet of pastry on top, brush with butter and top with another quarter of the nut mixture. Repeat twice more.
Top with remaining phyllo sheet, and brush with butter.
Arrange the apple slices on top of the pastry, slightly overlapping and leaving a 2cm border around edges.
Brush the apples with the remaining butter and sprinkle with some sugar.
Bake for about 20 minutes until the phyllo is golden brown and fruit is soft.
Let cool slightly and serve dusted with icing sugar.
Reprinted with permission of Heinstirred. To see more click here.
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