Lenten Apple Pastries

Ingredients

• • 500 g filo pastry
• • 1 kg apples, peeled and grated
• • Sugar to taste (80-120 g)
• • 1 tsp cinnamon
• • 100 ml vegetable oil (sunflower or olive)
• • 1 tbsp fine semolina (optional, if the apples are very juicy)
• • A little icing sugar for dusting
• • Sour-cherry option (instead of apples): 350-400 g fresh or frozen sour cherries, pitted and lightly drained

Method

1. Make the filling: grate the peeled apples.
2. Sauté for 2-3 minutes with the sugar and cinnamon to soften and concentrate the flavours, or use them raw for freshness.
3. Add the semolina if the apples are very juicy.
4. Cherry option: use the sour cherries instead of apples.
5. Take two sheets of filo and brush them lightly with oil.
6. Place a portion of filling at the edge and roll into a cylinder.
7. Set in a lightly oiled dish and repeat.
8. Brush the tops of the rolls with a little oil.
9. Bake at 180 °C for 30-40 minutes, until the pastry is golden and crisp.
10. Let cool slightly, dust with icing sugar and cut into portions.
11. Tip: add lemon or orange zest to the filling for more fragrance.

Source: adapted from the Orthodox Parish of the Annunciation (Angers).