Pies And Tarts – Recipe Extract (part 1) - Apple Filo Parcel

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French chef and cookery writer, Stéphane Reynaud, became beloved among keen cooks with his first book Pork & Sons (Phaidon 2007), which took a practical yet charming approach to cooking with all the parts of the animal. He grew up in a family of butchers and pig farmers in France and his book subjects have since included terrines, roasts and barbecue, and now pies and tarts. He owns restaurant Villa 9 Trois in Montreuil, France. Here is a sample from his new book Pies and Tarts.

Apple Filo Parcel

Serves 6 | Preparation time: 30 minutes | Total cooking time: 20 minutes | Serve hot, as a dessert

Ingredients

·         8 sheets filo pastry

Description: 8 sheets filo pastry

8 sheets filo pastry

 

·         6 apples, such as royal galas

·         150g unsalted butter

·         200g caster (superfine) sugar

·         100g flaked almonds

·         3 teaspoons cinnamon

·         200ml Armagnac brandy

·         Equipment: 20cm (8 inch) spring-form  cake tin

Recipe

1.      Apple Filling: Peel the apples and cut them into segments.

2.      Melt 100g of butter in a non-stick frying pan, add the apples and 150g of sugar and cook over low heat for 15 minutes, turning the apples regularly. Add the flaked almonds, cinnamon and 150 ml of the brandy. Reduce until dry.

3.      Assembly and cooking: Melt the remaining butter. Lay one sheet of filo pastry on the work surface, brush with butter and sprinkle over a little of the remaining sugar. Cover with a second sheet of pastry at a 45° angle to the first, and brush with butter and sprinkle with sugar in the same way. Repeat the process, using all the sheets of filo to form a rosette.

4.      Arrange the layered filo sheets in a tin, so that the sheets hang quite a way over the edges. Place the apple mixture in the middle and fold in the corners of each of the sheets, crumpling them at the same time. Bake at 180°C for 20 minutes.

Description: Arrange the layered filo sheets in a tin, so that the sheets hang quite a way over the edges.

Arrange the layered filo sheets in a tin, so that the sheets hang quite a way over the edges.

5.      Heat the remaining Armagnac in a saucepan, flambé and pour over the pastry when serving.

 
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