4 tart green apples (about 700g) - peeled, cored and cut into 5mm slices
55g dried cranberries
75g light brown sugar
1/2 teaspoon ground cinnamon
1 pinch ground nutmeg
1 teaspoon cornflour, dissolved in 1 tablespoon cold water
6 sheets filo pastry, thawed
45ml rapeseed oil
4 sponge finger biscuits, crushed
Preheat the oven to 180 C / Gas 4.
In a large non-stick pan cook the apples, cranberries, sugar, cinnamon and nutmeg over medium heat stirring occasionally until the fruit is tender, about 10 minutes. Stir in the cornflour mixture and cook for another two to three minutes, until the juices in the pan thicken. Set aside to cool.
Lay a sheet of filo pastry onto a large cutting board and brush with oil. Top with a second sheet and brush with oil. Sprinkle half the crushed biscuits on top. Add another sheet of filo and brush with oil.
Cut the filo into four long pieces. Put a small mound of the apple mixture about 2cm from the bottom of one section and fold the filo over the mixture into a triangle-shaped pocket. Continue to fold to maintain the triangle shape so a turnover is formed. Repeat with the other three sections. Repeat the whole process again with three more sheets of filo so that you end up with eight turnovers. Be sure to reserve a little oil to brush the top of each turnover.
Spray a baking sheet with cooking spray, place the turnovers on the sheet, brush the tops with the remaining oil.
Bake until nicely browned, 20 to 25 minutes. Serve warm.