4 red-skinned apples (such as pink lady)
40g dried apricots, finely chopped
40g milk chocolate, finely chopped
2 Tbsp roasted hazelnuts, roughly chopped
4 sheets filo pastry
1 Tbsp honey
Custard, to serve
Preheat oven to 180°C. Line an oven tray with baking paper. Using an apple corer, remove core from base of each apple, leaving stalk intact. Combine apricot, chocolate and hazelnut in a bowl, then use to fill apple cavities.
Melt 40g of the butter in a small saucepan over a low heat. Put 1 pastry sheet on a work surface. Brush with a little of the melted butter. Fold in 3, short edge to short edge, then trim 5cm from edge to make a square. Put 1 apple in centre of pastry and lift edges around apple. Repeat with remaining apples and pastry.
Put apples on prepared tray. Combine honey and remaining butter in pan over a medium heat until butter is melted. Drizzle mixture over apples. Bake for 20-25 minutes or until apples are tender and pastry is golden. Drizzle with custard to serve.