You'll need
6 sheets filo pastry
2-3 granny smith apples, peeled, cored and thinly sliced
3 tbsp apricot jam
2 tbsp brown sugar
2 tsp butter
½ tsp cinnamon
1½ tbsp lemon juice
2 tbsp water
Oil spray
12 tbsp low fat vanilla ice-cream
2-3 granny smith apples, peeled, cored and thinly sliced
3 tbsp apricot jam
2 tbsp brown sugar
2 tsp butter
½ tsp cinnamon
1½ tbsp lemon juice
2 tbsp water
Oil spray
12 tbsp low fat vanilla ice-cream
Let's go
Heat oven to 180°c and line a baking tray with baking paper.
Place apricot jam, brown sugar, butter, cinnamon, lemon juice and water into a small saucepan and bring to the boil. Remove from heat and allow to cool slightly.
Spray between each sheet of filo and stack one on top of the other. Toss apples in jam mixture and lay out on the top sheet of filo, leaving a border of 4-6cm. Drizzle any leftover jam mixture and curl up edges of the pastry. Place tray in oven and bake for 25-30 minutes until golden and gorgeous. Serve with ice-cream.
Why it’s good for you
I adore this pie. It reminds me of something very similar I had in France – lovely light apple dessert. You can eat this hot or cold but in winter it's gorgeous comfort food
762.7kj (181.6cals); 3.4g total fat 1.5(g saturated fat)
Make it...You know you want to
Place apricot jam, brown sugar, butter, cinnamon, lemon juice and water into a small saucepan and bring to the boil. Remove from heat and allow to cool slightly.
Spray between each sheet of filo and stack one on top of the other. Toss apples in jam mixture and lay out on the top sheet of filo, leaving a border of 4-6cm. Drizzle any leftover jam mixture and curl up edges of the pastry. Place tray in oven and bake for 25-30 minutes until golden and gorgeous. Serve with ice-cream.
Why it’s good for you
I adore this pie. It reminds me of something very similar I had in France – lovely light apple dessert. You can eat this hot or cold but in winter it's gorgeous comfort food
762.7kj (181.6cals); 3.4g total fat 1.5(g saturated fat)
Make it...You know you want to
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