Apple filo pies
uncooked filo pastry
reduced fat oil spread
30 g, melted
425 g, canned, chopped
¼ cup(s), (35g)
1 x 3 second spray(s)
- Preheat oven to 200°C. Lightly spray a 6-hole, 1/3 cup (80ml) capacity muffin tin with oil.
- Lightly brush a sheet of filo with a little melted spread. Repeat with another 5 filo sheets and melted spread to make a stack. Cover remaining 2 sheets with a damp cloth to prevent them from drying out. Using an 11cm cutter, cut 6 discs from the pastry stack. Line the prepared tin with pastry discs, folding the pastry gently to fit. Place on a large baking tray.
- Line pastry cases with baking paper and fill with pastry weights or dried beans. Bake for 10 minutes or until golden brown. Remove the paper and weights. Set aside to cool.
- Meanwhile, combine apple, raisins, maple syrup and cinnamon in a bowl. Sprinkle base of each filo case with almond meal. Divide apple mixture between pastry cases. Cut remaining filo sheets into quarters, discarding 2 quarters. Scrunch each piece and gently press over top of each apple pie. Lightly spray tops with oil. Bake for 10 minutes or until golden brown. Lightly dust with the icing sugar. Serve immediately.