Caramelized Apple Filo Crisp

Crumble crisp
Light brown sugar 54g
Granulated sugar 50g
Plain flour 105g
Oats 21g
Hazelnuts toasted and peeled 35g
Salt ¼ tsp
Butter 113g
Method
1. Preheat the oven to 165°C
2. In a food processor combine the brown sugar, granulated sugar, flour, oats, hazelnuts and
salt.
3. Add the butter and pulse until the mixture has reached a crumbly texture.
4. Spread the mixture evenly onto a silicone lined baking sheet and cook for 10-15 minutes
until the mix is a light brown colour.
5. Cool completely then break into large pieces.

Filo shells
Filo sheets 3
Butter 55g
Honey 40g
Hazelnuts toasted and ground 30g
Salt ¼ tsp
Method
1. Preheat the oven to 175°C. Brush one sheet of filo with melted butter and drizzle half of the
honey over it. Sprinkle with half of the hazelnuts and salt.
2. Place another sheet of filo on top, brush with butter and repeat the process with the remaining
honey, hazelnuts and salt.
3. Top with the third sheet of filo pastry.
4. Cover with a clean, dry cloth and flatten with a rolling pin.
5. Cut the dough crosswise in to 2cm thick strips.
6. Wrap each strip around a buttered ring mould and fasten the end with a drop of water.
7. Carefully place the rings (seam side down) on a baking tray and cook for approximately 10
minutes or until light brown.
8. Remove the rings immediately and cool.

Apple garnish
Granny smith apple 2
Icing sugar 45g
Method
1. Preheat a convection oven to 100°C
2. Slice the apples to a thickness of about 1.5mm and cut a hole from the centre of
each slice using a cutter. Then make a second cut to give an outside edge so
that the circle is approximately about 6-7mm in thickness.
3. Repeat this process so that you have about 5 different sized rigs for each portion
of dessert.
4. Dust a silicone baking mat with half the icing sugar and arrange the apples in rows so that the
adjacent slices are overlapping.
5. Dust the tops of the apples with the remaining sugar and bake for 30 – 40
minutes or until the apples are dry.
Cinnamon cream
Crème fresh 150g
Icing Sugar 25g
Cinnamon powder Pinch
Method
1. Mix the ingredients together and check the taste. It should have a constancy that will be easy
to quenelle.
2. Refrigerate until service.

Mix Red wine and cherry sauce

Red wine 300ml
Orange zest 1peel
Orange juice 1
Cinnamon stick ¼
Granulated sugar 40g
Honey 1tbsp
Vanilla bean ½
Cherries 100g
Method
1. In a sauce pan combine all the ingredients except the cherries and reduce the mixture over a
low heat until syrup, this will take about 1 hour.
2. Meanwhile remove the stones from the cherries and cut them in half.
3. Once the syrup has reduced add the cherries and heat over a low flame until the cherries are
just soft.
4. Remove the pan from the heat and cool until service.

Caramelized apples
Cooking apples 8
Granulated sugar 250g
Vanilla pod 1
Lemon juice 1
Salt ¼ tsp
Butter 85g
Calvados 120ml
Method
1. Peel the apples and cut them into 1cm thick slices.
2. Toss the apples with the sugar, vanilla, lemon juice and salt.
3. In a large sauté pan, melt the butter over a medium – high heat.
4. Add the apple mixture and sauté until the apples are soft and evenly caramelized, Turing as
infrequently as possible so as to keep the apples intact.
5. Remove from the pan into a tray.
6. Deglaze the pan with the calvados, flambé, and pour over the apples.

To Assemble.
1. Drizzle some of the warm cherry sauce on each dessert plate.
2. Place a warm filo shell in the centre of the place and fill about three-
quarters of the way with the caramelized apples, packing them in
tightly.
3. Fill the top of the shell with the crisp
4. Top the crisp with a quenelle of cinnamon cream and top with a apple
garnish.
5. Serve immediately.