- Serves: 4
- Cook Time: 30 minutes
- Prep Time: 40 minutes plus cooling
- Effort: medium
- 4 sheets filo pastry, measuring 18 x 27cm
- 50 g unsalted butter, well softened, plus extra for greasing ramekins
- 4-5 crisp apples, such as Braeburn, quartered, cored, peeled and chopped
- 1 tsp ground mace
- 1 tsp ground cinnamon
- 2 tbsp demerara sugar
- 70 g unsulphured dried apricots, soaked in boiling water
- juice of 1 lemons
- 50 g walnut halves, chopped
- 200 g fat-free sheep's yogurt
- 1 tbsp maple syrup
1. Preheat the oven to 190°C/gas 5. Butter four ramekins making sure the top edge is well greased.
2. Lay two sheets of filo pastry side by side on a clean surface. Brush very lightly with the softened butter. Place another sheet on top of each sheet. Slice in half lengthways so that you have four pairs of rectangular sheets measuring 9 x 27cm.
3. Make three evenly spaced slits, 3cm long, at right angles to one long edge of each rectangle.
4. Arrange the filo in each ramekin with the slit edge in the base, and the upper edge sticking slightly up above the rim. Press the pastry gently against the sides of the ramekins.
5. Place the ramekins on a baking sheet and bake in the preheated oven for 8-9 minutes or until the pastry is golden brown. Remove from the oven and set aside.
6. Now make the apple compote. Put the remaining butter in a saucepan with the chopped apples, mace, cinnamon and sugar. Cook over medium heat for few minutes to soften the apples.
7. Drain the apricots and chop them finely. Add to the compôte with the lemon juice. Reduce the heat, cover and leave to cook slowly for 10-12 minutes, stirring occasionally. Remove from the heat and leave to cool.
8. Mix the walnuts with yogurt and a dash of the maple syrup.
9. When ready to serve, remove the filo cases from the ramekins and place them on serving plates. Spoon in the compôte, allowing it to cascade out of the cases. Place a dollop of walnut yogurt to one side, and drizzle with the remaining maple syrup. Serve at once.
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