Apple filo pie

Name: Apple filo pie
Ingredients: 6 medium apples (about 900 g); 125 ml water; 3 tablespoons sugar; 1 package filo pastry sheets (400 g); 100 g margarine or butter; 1 egg; 30 g vanilla powdered sugar

Dessert - Apple filo pie by Georgeta L. - Recipia

Apple filo pie has grated apples softened into a filling tucked between buttered sheets, and comes out golden, ready to be dusted after cooling. Crisp sheets wrap around soft apples in a dessert made of thin layers. I choose firm apples so they keep a little of their shape after grating. Prep: 25 minutes. Cook: 45 minutes. Rest: 2 hours and 30 minutes. Total time: 3 hours and 40 minutes. Servings: 4. About 680 kcal and 9 g of protein per serving.

Ingredients

6 medium apples (about 900 g)
125 ml water
3 tablespoons sugar
1 package filo pastry sheets (400 g)
100 g margarine or butter
1 egg
30 g vanilla powdered sugar

Preparation

1. Let the filo pastry sheets thaw completely, about 2 hours, or for as long as the package says. 2. Wash and peel the apples, then grate them using the large holes of a grater. Put them in a saucepan with 125 ml of water and 3 tablespoons of sugar. Simmer for 10 minutes, stirring now and then, until softened and the liquid has reduced. 3. Grease the pan with a little margarine or butter. Divide the sheets into groups of 3; brush each sheet with margarine or butter, then put some of the apples on the third sheet and roll it up. Arrange the rolls side by side in the pan. 4. Beat the egg and brush the rolls with it. Bake at 180°C for 35 minutes, until golden. 5. Let the pie cool for 30 minutes, then dust it with vanilla powdered sugar.

Notes

Keep covered in the fridge for up to 3 days; for crispier sheets, warm the pieces briefly in the oven. Serve it with a cup of tea; the rolls are a little like strudel, but each slice has more layers of thin pastry. Firm, tart apples hold their shape better, while very juicy ones need a few extra minutes on the heat, until the juice is no longer pooling. You can add cinnamon or chopped walnuts, and adjust the sugar to suit the apples. The filo contains gluten, the egg is brushed on top, and butter, if you use it instead of margarine, contains dairy.