Almond Apple Parcels

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8 sheets Filo Pastries, cut into 4 squares

2 tablespoons Melted Unsalted Butter

75g Roasted Sliced Almonds

3 tablespoons Raw Cane Sugar

Apple Fillings

6 Green Apples, skinned and chopped into small cubes

2 tablespoons Raw Cane Sugar

1 tablespoon Unsalted Butter

½ cup Boiling Water


  1. In an 8-muffins baking tray, place 4 sheets of squares of filo pastries in each muffin cup and brush on some melted butter.
  2. Bake using the Fan heat for 10 to 15mins* until the pastry is golden brown and crispy. Leave to cool and remove the filo pastry parcels from the tray when cooled.
  3. To make the apple fillings, use Pyrex® Metalware Revo 16cm Covered Saucepan and over medium heat, add in the butter, raw sugar cane, ½ cup of boiling water and the apple cubes. Cook for about 20 minutes until the apples are soft and caramelized.
  4. Place the apple fillings in each of the pastry parcels and sprinkle the sliced almonds over it.

*Serve each apple parcel on Corelle® Bread & Butter plate with your favourite citrus sorbet in a 290ml Dessert Bowl.