About this recipe:Delectably crisp and golden individual apple pastries are arranged in a whirl and spiced with cinnamon to make a stunning finale to a meal.
6 filo pastry sheets, each measuring at least 24 × 24 cm (9½ × 9½ in)
25 g (1 oz) unsalted butter, melted
2 dessert apples, halved, cored and thinly sliced
2 tablespoons caster sugar
½ teaspoon ground cinnamon
To serve: 4 tablespoons Greek yoghurt, optional
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Method Prep:15min › Cook:20min › Ready in:35min
Heat the oven to 200°C (400°F, gas mark 6). Lay a sheet of filo pastry on the work surface, brush it with a little of the melted butter, then lay another sheet on top. Continue brushing with butter and layering until all six filo sheets are stacked on top of each other. Using a 12 cm (4½ in) saucer as a guide, cut out four pastry rounds with a sharp knife.
Brush each pastry round with the remaining butter and place them on a baking sheet. Arrange the apple slices on the pastry rounds, fanning them out from the centre.
Dust with sugar and cinnamon, then bake for 20 minutes, or until the pastry is golden and the apples are tender. Serve the tartlets warm with 1 tablespoon of Greek yoghurt on each, if you like.
Turned out really nice although my filo kept tearing! I set the oven to 175c as it is fan assisted and left it in the oven for an extra 8 mins as it wasn't quite brown enough. I also folded the edges over and covered the top to make it more of a pie rather than a tart. I served this with double whipped cream instead of yoghurt with lashings of honey and it was delicious! - 14 Dec 2012