Ingredients
6 sheets chilled filo pastry
50ml light extra virgin olive oil, plus extra 125ml
²⁄³ cup caster sugar
2 free-range eggs
80ml milk
1¼ cups self-raising flour
1 tsp ground cinnamon
Icing sugar mixture, to dust
Double cream, to serve
CARAMELISED APPLES
6 small Granny Smith apples, peeled, cored, finely diced
1 cup caster sugar
½ cup lemon juice
1 tsp vanilla bean paste
Method
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Preheat oven to 180°C fan-forced (200°C conventional). Grease a 12-hole ¹⁄³‑cup capacity muffin tin.
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Cut 1 pastry sheet in half lengthways. Put 1 cut rectangle on top of the other.
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With pastry stack lengthways and starting from 1 short side, cut into 5 evenly-sized rectangles (10 in total).
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Brush 1 rectangle with a little Extra Virgin Olive Oil.
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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.
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Press pastry crosses into 2 holes of prepared tin.
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Repeat Steps 2–6 with remaining pastry and Extra Virgin Olive Oil to line 10 remaining holes.
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Pour Extra Virgin Olive Oil into a large bowl. Add sugar and whisk until combined. Add eggs and whisk again.
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Pour in milk then sift in flour and cinnamon. Whisk again until smooth.
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Spoon 2 Tbsp of the batter into each pastry case and smooth surface.
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Bake for 25 minutes or until cakes are cooked when tested with a skewer and pastry is golden.
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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.
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Stir in lemon juice, vanilla and 60ml water. Return to heat and bring to the boil then set aside.
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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.