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Filo pie recipes continues…

Sweet balkan-style pie with shop-bought filo pastry

This time, we’re making apple pie with shop-bought filo pastry. However, it should not be any shop-bought filo, it’s worth the effort of visiting Middle Eastern, Turkish, Greek, or Balkan food shops for good quality filo. It might be labelled as ‘Yufka’, ‘Burek’, or ‘Börek’, often featuring images of baklava or spanakopita on the packaging. This type of filo is much thinner, less rigid, and does not dry out as quickly as the supermarket versions. Typically, the packets weigh around 400g and contain 12-13 filo sheets, each measuring approximately 30cm by 40cm.

The main advantage of using shop-bought filo is that it allows you to enjoy a delightful pie with minimal effort. However, if you’re looking for a more adventurous baking experience and some therapeutic time in the kitchen, I recommend trying my recipe for Authentic Balkan Leek and Cheese Filo Pie Recipe.

The sweetness of this pie comes from the delicious, sweet apples, which are grated and sautéed in their own juices along with a sprinkle of brown sugar, making it an almost guilt-free treat. Walnuts are added to absorb any excess juices from the apples, helping to keep the pastry crispy while also enhancing the texture and flavour of the dish. This is particularly beneficial for women, like me, who are going through peri-menopause, menopause, or post-menopause. Nuts are rich in magnesium, fibre, phytoestrogens, proteins, and healthy plant-based fats.

You might, as I sometimes do, use one packet of filo and make two different pies, one sweet with apples and walnuts, and the savoury one with spinach and feta cheese. This is the perfect option if having guests around as it adds variety to your dinner or brunch menu. If you decide to make only the apple pie, be sure to double the ingredients.

Let’s dive into the second recipe in this series!

Easy Apple Filo Pie Recipe with Walnuts

Low-sugar sweet apple pie made with shop-bought filo pastry and chopped walnuts.

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Ingredient for two rolls, each made with 3 filo sheets:

• 200g shop-bought filo pastry, 12 filo sheets (half a packet mentioned above)
• 500-600g apples, 4-5 apples, peeled and grated
• 50ml olive oil (You will probably use less.)
• 50g or 6tbsp, ground walnuts
• 4 tsp, or less, brown sugar
• Icing sugar for dusting (optional, but it looks pretty)
• Medium sized saucepan
• Lined baking tray.

instructions:

Begin by preparing the filling.

1. Peel and grate the apples. On medium to low heat, sauté the apples until the liquid has evaporated and the colour turns into deep yellow-golden.

2. Allow the mixture to cool before proceeding.

On how to assemble and roll the pastry, follow the diagram and the pictures.

the steps to follow are:

• Brush the first sheet with olive oil.

• Sprinkle a few pinches of brown sugar over it.

• Cover with the second sheet and repeat: brush with olive oil and sprinkle with brown sugar.

• Place the third sheet on top and brush it with olive oil.

• Evenly spread half of the walnuts (3 tablespoons) over the third sheet.

• Add half of the apple filling, distributing it evenly.

• Fold the sides of the pastry as shown in your reference and brush the folded parts with olive oil.

• Roll the pastry into a log shape and brush the entire log with olive oil.

Before starting to assemble the second log, turn the oven to 200°C with the fan on.

Once the tray is in the oven, reduce the temperature to 180°C (still with the fan on) and bake for 35 minutes.

Finally, dust with some icing sugar if choosing, as it adds an inviting and beautiful touch.

Enjoy!