2 large cooking apples, peeled, cut into quarters and halves
2 tbsp water
40g avonmore Avonmore Butter
1 dst sultanas (optional)
1 tbs castor sugar
1.5 tbs dark brown sugar
1/4 tsp freshly grated nutmeg
4 sheets filo pastry
extra Avonmore Butter, melted
Avonmore Fresh Custard
Place the apples, sugar, Avonmore Butter , nutmeg and water in to a saucepan and place on a medium heat. Cover and bring to a simmer and stew gently, stirring occasionally for 10 minutes.
Add the sultanas to the cooked hot apples and allow to cool completely before arranging the filo pastry.
Open out the filo pastry onto a clean dry surface. Keep all the sheets on top of each other, cut them in half lengthways (or in thirds if you want to make the parcels a little smaller). Put the strips on top of each other.
To assemble the triangles: take one strip from the pile and brush it lightly with the melted Avonmore Butter.
Put a spoon of the apple mixture about 2cm from the end of the strip. Lift one pastry corner over the apple, and fold over the end of the pastry at 45 degrees, so the folded-over end creates a triangle. Keep folding over and over at 45 degrees all the way down the strip, to make a triangular parcel.
Put in the preheated oven for about 15 minutes at 180, until the pastry is nice and crisply cooked.
Serve with some Avonmore Fresh Custard, a little nutmeg and brown sugar sprinkled on top.