Apple and raspberry bonbons
4 small, thinly sliced
½ cup(s), (75g)
uncooked filo pastry
high fibre white bread
70 g, made into breadcrumbs
reduced-fat vanilla custard
1 cup(s), (250ml)
- Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper.
- Place apple, sugar and 2 tablespoons water in a large saucepan over high heat. Cook, covered, stirring occasionally, for 5 minutes or until apple is just tender. Remove from heat. Stir in raspberries.
- Lay 1 filo sheet on a flat surface and lightly spray with oil. Top with another filo sheet and lightly spray with oil. Fold filo stack in half crossways. Sprinkle one-quarter of the breadcrumbs down the centre of the filo stack, leaving a 4cm border at each end. Top breadcrumbs with one-quarter of the apple mixture and roll to enclose filling. Gently twist the ends to create a bonbon. Place on prepared tray. Repeat with remaining filo, breadcrumbs and apple mixture to make 4 bonbons.
- Lightly spray bonbons with oil and bake for 15 minutes or until golden and crisp. Serve with custard.