Open-faced apple tartlets

By admin
01 June 2012

6 sheets phyllo pastry

melted butter for brushing

ground almonds for sprinkling


60 ml (¼ c) brown sugar

1 can (400 g) tart apples

good handful of dried blueberries or sultanas

cinnamon sugar for sprinkling

Preheat the oven to 190 °C.

Butter each sheet of phyllo pastry, sprinkle lightly with ground almonds and place on top of one another.

Cut into 6 squares.

Place the squares on a baking sheet.

Mix the brown sugar, tart apples and berries.

Divide between the 6 squares.

Fold the phyllo pastry loosely so the filling peeps out.

Sprinkle with cinnamon sugar.

Bake for about 8 minutes until the dough is golden brown.

Tip: Place the sheets on top of one another, spoon the filling into the middle, fold the short ends in slightly and roll up. Place with the folded side up on a baking sheet and bake until golden brown. Serve with custard or cream.

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