Stuffed apples in filo pastry

Ingredients for 2 servings:

• 4 sheets of pastry (phyllo pastry)
• 2 apples, sweet, crumbly variety
• 2 tsp raisins, preferably soaked in rum or brandy
• 2 tsp honey, liquid
• 2 tsp almond flakes
• 2 tsp butter
• 2 tsp powdered sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

simple, quick recipe

Spread two sheets of filo pastry on top of each other on the table. Peel the apples and core them with a corer. Mix the drained raisins with honey and flaked almonds and fill the hollows of the apples. Place the apples in the center of each filo sheet. Fold the sides and corners of the filo sheets over the apples like a bag and tie them with kitchen string. Heat the butter until melted and gently brush the bags with it. Place on a baking tray lined with baking paper and bake at 160°C fan-assisted oven (180°C conventional oven) for about 35 minutes. If the bags are getting too dark, reduce the heat slightly. The dough should already be brown and crispy. To serve, place the bags on a plate, remove the string, and dust with powdered sugar. They also taste good with vanilla or fruit sauce.