This dessert is a fusion of textures and flavours, combining the comforting warmth of apple pie with the delightful crunch of filo dough, resulting in a delicious treat that’s both comforting and sophisticated.
Ingredients:
- 1 pack of filo dough
- 6 Apples
- 90 g Sugar
- 80 ml Water
- Zest of 1 lemon
- Citrus thyme
Ingredients for the custard cream:
- 3 whole eggs
- 3 egg yolks
- 100 g Sugar
- 500 ml Milk
- 100 ml Double cream
- 40 g Cornstarch
Methods:
- Start by dicing the apples for the pie.
- Place them in a saucepan and add the water, sugar, lemon zest and the citrus thyme.
- Cook them for about 10 minutes until the apples are soft but not mushy and let them cool down.
- The next step in our recipe is to brush our filo dough sheets with melted butter.
- Fold the filo dough starting from the bottom of the sheet, wrapping to rich the top, then roll it in a rose shape.
- Make as many filo dough roses as you need to fill your pie form.
- The last step in our recipe is to make the custard. Use 3 whole eggs and 3 yolks, add the sugar and mix until well incorporated.
- Make the cornstarch slurry by mixing equal parts of starch and milk.
- In another bowl add milk, the egg mixture ,the slurry and mix well.
- At the end we need to assemble our pie. Use the filo dough roses and fill your pie form, then spread evenly the apples over the filo dough.
- With the help of your fingers start pushing the apples inside the filo dough then pour the custard mixture over the apples and dough to fill half of the pie form.
- Bake in the preheated oven at 160 Celsius for 30 minutes.
- Serve with ice cream.
- Enjoy!
