8/6/2019 Dessert - Apple Filo Crisp

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Caramelized Apple Filo CrispCrumble crisp

Light brown sugar 54g

Granulated sugar 50g

Plain flour 105g

Oats 21g

Hazelnuts toasted and peeled 35gSalt tsp

Butter 113gMethod

1. Preheat the oven to 165C

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 tspMethod

1. Preheat the oven to 175C. 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 garnishGranny smith apple 2

Icing sugar 45gMethod

1. Preheat a convection oven to 100C

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 theadjacent 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.

8/6/2019 Dessert - Apple Filo Crisp

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Cinnamon cream

Crme fresh 150g

Icing Sugar 25g

Cinnamon powder PinchMethod

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

Granulated sugar 40g

Honey 1tbsp

Vanilla bean Cherries 100gMethod

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 8Granulated sugar 250g

Vanilla pod 1

Lemon juice 1

Salt tsp

Butter 85g

Calvados 120mlMethod

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 saut pan, melt the butter over a medium high heat.

4. Add the apple mixture and saut 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, flamb, 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.