Apple, Walnut and Sour Cherry Filo Coil
A coiled filo bake packed with soft apple, tart sour cherries and toasted walnuts, finished with a light lemon syrup.
Ingredients
Serves 6- 90gunsalted butter
- 650geating apples, peeled, cored and cut into 1cm pieces
- 180gjarred sour cherries, drained
- 45gcaster sugar
- 1 tspground cinnamon
- 75gwalnuts, roughly chopped
- 35gfine white breadcrumbs
- 30mllemon juice
- 2gfinely grated lemon zest
- 270gfilo pastry, about 6 large sheets
- 50gcaster sugar
- 60mlwater
Method
- Heat the oven to 200°C, or 180°C fan. Grease and line the base of a 24cm round cake tin with baking paper.
- Toast the walnuts in a dry frying pan over a medium heat for 3-4 minutes until fragrant and lightly golden, then tip onto a plate.
- Melt 15g of the butter in a wide frying pan over a medium heat. Add the apples, sour cherries, 45g caster sugar, cinnamon and lemon zest; cook for 8 minutes until the apples are tender and the fruit juices are syrupy rather than wet.
- Take the pan off the heat and stir in the walnuts and breadcrumbs. Leave for 5 minutes until the filling is no longer steaming, so it will not soften the filo.
- Melt the remaining 75g butter. Keep the filo sheets under a clean, barely damp tea towel while you work, because they dry out quickly.
- Lay 1 filo sheet on the worktop with a long edge facing you and brush it lightly with butter. Spoon one sixth of the fruit filling in a narrow line along the long edge, then roll it up into a loose tube.
- Curl the first tube into a tight spiral in the centre of the lined tin. Repeat with the remaining filo and filling, wrapping each new tube around the previous coil; brush the top generously with the last of the butter.
- Bake for 28 minutes until the filo is deeply golden and crisp at the edges. Meanwhile, put the remaining 50g caster sugar, lemon juice and water in the wiped-out frying pan; bubble for 3 minutes until clear and lightly thickened.
- Spoon the hot lemon syrup evenly over the baked coil. Leave for 10 minutes until the base has absorbed the syrup but the top is still crisp, then cut into wedges.
Per serving
- kcal
- 463
- protein
- 6.2g
- fibre
- 4.9g
- carbs
- 62.9g
- fat
- 22.6g
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