A spectacular recipe with filo pastry.

– Stew some chopped apples with a little cinnamon, raisons, lemon juice and sugar. Don’t overcook, the apples should be soft but not mushy.
– Warm up the oven (hot).
– Place two spoonfuls of the cooled apple mixture onto a sheet of filo pastry and fold up into a little bag. Secure the top with a cocktail stick.
– Brush the “aumônières” with melted butter and cook in a hot oven until lightly brown.
– Serve with vanilla ice cream (or rum and raisin) and homemade shortbread.