175g/6oz golden caster sugar
85g/3oz unsalted butter
6 Granny Smith apples, peeled, cored and each cut into 8 wedges
juice of ½ lemon
1 tsp ground cinnamon
1 tsp mixed spice
4 bananas, cut into slices
100g/4oz dried or glacé cherries, chopped
5 sheets filo pastry
25g/1oz golden caster sugar, for sprinkling
Tip the 175g sugar into a frying pan with 1 tbsp water and mix until the sugar has the texture of wet sand. Cook over a low heat for 7-10 mins until the sugar is bubbling and golden brown, swirling, but not stirring, the pan.
Add 25g of butter and stir to combine – be careful, as this may spit a little. Tip the apples into the pan and cook for 5 mins to soften. Mix in the lemon juice and spices and give it a good stir. Add the bananas, cherries and sultanas and leave the mixture to one side to cool.
Heat oven to 200C/fan 180C/gas 6. Melt the remaining butter in a small pan. Remove the filo pastry from the packaging and cover with damp kitchen paper. Unwrap one sheet and brush all over with melted butter. Repeat with more sheets, lay one on top of the other until you have 5 layers.
Spoon the apple mixture along the length of the filo, leaving a 5cm border. Roll up and place on a baking tray, tucking the ends underneath. Brush all over with melted butter and sprinkle with caster sugar. Cook in the oven for 20 mins until the pastry is golden brown and crisp. Serve with custard or amaretto cream (see recipe, below).
389 kcalories, protein 3g, carbohydrate 78g, fat 10g, saturated fat 6g, fibre 3g, added sugar 23g, salt 0.32g
To make amaretto cream
Simply mix together 500g pot mascarpone, 50g caster sugar, the seeds from 1 vanilla pod and a large shot of amaretto (or any other almond liqueur). Chill in an airtight container.