6 sheets chilled filo pastry
50ml light extra virgin olive oil, plus extra 125ml
²⁄³ cup caster sugar
2 free-range eggs
1¼ cups self-raising flour
1 tsp ground cinnamon
Icing sugar mixture, to dust
Double cream, to serve
6 small Granny Smith apples, peeled, cored, finely diced
1 cup caster sugar
½ cup lemon juice
1 tsp vanilla bean paste
Preheat oven to 180°C fan-forced (200°C conventional). Grease a 12-hole ¹⁄³‑cup capacity muffin tin.
Cut 1 pastry sheet in half lengthways. Put 1 cut rectangle on top of the other.
With pastry stack lengthways and starting from 1 short side, cut into 5 evenly-sized rectangles (10 in total).
Brush 1 rectangle with a little Extra Virgin Olive Oil.
Top with a second rectangle turned 90° to create a cross. Repeat stacking with a little more Extra Virgin Olive Oil and 3 more rectangles until stack has 5 layers. Repeat with remaining cut rectangles to make a second stack.
Press pastry crosses into 2 holes of prepared tin.
Repeat Steps 2–6 with remaining pastry and Extra Virgin Olive Oil to line 10 remaining holes.
Pour Extra Virgin Olive Oil into a large bowl. Add sugar and whisk until combined. Add eggs and whisk again.
Pour in milk then sift in flour and cinnamon. Whisk again until smooth.
Spoon 2 Tbsp of the batter into each pastry case and smooth surface.
Bake for 25 minutes or until cakes are cooked when tested with a skewer and pastry is golden.
Meanwhile, to make caramelised apples, put apples and sugar in a large saucepan and cook over a medium heat, stirring occasionally, for 8 minutes or until golden brown. Remove from heat.
Stir in lemon juice, vanilla and 60ml water. Return to heat and bring to the boil then set aside.
Dust warm filo cakes with icing sugar and topped with warm caramelised apples. Drizzle each cake with a little of the cream and serve with remaining cream on the side.