1 sheet 25% reduced-fat puff pastry sheet, thawed
400 g can Ardmona canned sliced pie fruit apples
¼ tsp ground cardamom
1 pinch ground cinnamon, plus extra for dusting
1 pinch ground ginger
2 sheets filo pastry
1 large egg, lightly whisked
2 tsp LoGiCane low GI cane sugar
2 tsp chopped unsalted pistachios
80 ml low-fat ready-made custard
- Preheat oven to 190°C (fan-forced). Lay puff pastry on a flat surface. Put 4 x 3cm-deep, 8cm (base measurement) loose-based flan tins top-side down on pastry. Cut out 4 circles, 1cm larger all round. Line tins with pastry. Put a piece of baking paper on each pastry case and fill with rice or baking beans. Put on an oven tray and bake for 12 minutes. Remove paper and rice. Reduce oven to 180°C (fan-forced). Bake for 4-6 minutes or until golden brown. Set aside to cool.
- Combine apple and spices. Divide apple between pie cases. Lay a sheet of filo on a clean surface. Spray with cooking spray. Top with second sheet. Cut into 4 even rectangles. Cut each rectangle into 6 even pieces. Brush with egg. Scrunch up each piece and put 6 pieces on top of each pie.
- Sprinkle with sugar and nuts. Bake for 10 minutes or until golden brown. Dust with cinnamon, if you like. Serve pies warm with custard, if you like.