Crunchy pie with apples and nuts

1. Stage

This was my first time making phyllo dough, so I was afraid to make one big pie. I decided to make two smaller ones in ramekins. If you are going to make one big pie in a 22 cm dish, you will need 6-7 apples, 100 gr raisins and nuts, and 5-6 sheets of phyllo dough. So, chop the walnuts finely and slightly dry in a dry pan, peel the apples, remove the seed coat and cut into small pieces, sprinkle with lemon juice so that they do not darken.

2. Stage

In a pan, melt a piece of butter and stew the apple slices until soft, sprinkle them with sugar and cinnamon, add washed raisins and nuts, pour a spoonful of cognac. Remove from the stove and cool.

3. Stage

Brush the ramekins with melted butter.

4. Stage

Wet a clean towel to cover the sheets of phyllo that are not used, so that they do not dry out. The sheets of phyllo dough are very thin, like sheets of paper, so they dry instantly.

5. Stage

Cut the phyllo sheet with scissors into four pieces. Brush each piece with melted butter.

6. Stage

Stack two sheets on top of each other in the molds so that the edges hang down slightly on the sides.

7. Stage

Cut the second sheet of phyllo into eight pieces. Put a spoonful of filling in each one. Each sheet should also be greased with butter.

8. Stage

Lift the edges and form pouches.

9. Stage

Place each pouch in a ramekin. I had 4 apple filo bags in each mold.

10. Stage

Lift the edges of the hanging dough around the bags. If there is butter left over, brush the edges of the dough with it. Bake at 180*C for 10-15 minutes. If the top is too ruddy, cover with foil. If you don't have phyllo dough, you can try making it yourself, there are several recipes on this site, or use thinly rolled puff pastry instead of phyllo.