Simply mix it with a bit of cornstarch, so it will thicken the tart liquid.īe sure to allow enough time for the apple filling to cool before preparing the tart. Heavy Whipping Cream – using heavy cream will give the best results, but you can use a lighter cream such as Half and Half (10% b.f.) cream. Phyllo – frozen phyllo should be thawed in the fridge over-night and should stay well-wrapped in the package and box until ready to work with. Remove from the oven and let it cool slightly before serving.Apples – any baking apple will work well here, such as Granny Smith, Courtland, Pink Lady etc. Brush some butter on top of the ruffle spirals, sprinkle with some sugar and bake for about 30 minutes or until the filo is nicely browned.Repeat with the remaining 2 filo sheets, making a total of 8 ruffle spirals. Continue with the other three spirals, making sure to position them tightly close to each other. With your fingers, scrunch each strip lengthwise and roll it into a tight rose-like spiral (see photo). Cut the stack of the two filo sheets into 4 strips, each 4” wide. Brush it with some butter, top with a second sheet and brush that with butter too. To make the filo ruffle rosettes, layer one sheet of the remaining filo sheets on a clean surface.Spread the sliced apples and their juices over the frangipane layer then gently fold the sides of filo over the apple filling, trying to disperse it as evenly as possible (see photo). Spoon the frangipane over the layered filo base and spread it evenly using an offset spatula. Place the stack of all six in a well-buttered 8” pie pan. Repeat with five more filo sheets, stacking each on top of the previous one and brushing butter on each one as you go, except for the sixth one. Brush it lightly with some of the melted butter.

To make the filo crust, layer one filo sheet on a clean surface.Wrap well the rest and return to the refrigerator. Unwrap the filo dough and take out 10 filo sheets.Melt about 6 tablespoons of butter and set aside to cool slightly.Place them in a medium bowl and sprinkle them with the sugar, cinnamon and cardamom. To make the apple filling, peel, core and slice the apples into ¼” slices.Start by making the frangipane by mixing well all the ingredients for the frangipane base in a small bowl and set aside.Remove the defrosted filo pastry from the refrigerator and let it come to room temperature for 15 minutes.Thirty minutes later, the apple-frangipane ruffle pie is ready! Serve warm with some ice cream on the side! Top the pie with the rose-like filo spiralsħ. Cut 4″ wide strips of filo and roll each one into a spiralĥ. After trimming the excess from the corners, fold the filo dough over the fillingĤ.

Place the spiced apples on top of the frangipaneģ.

Layer the buttered filo on a pie plate, trim the corners and top it with the frangipaneĢ.

The topping of this pie is perhaps the most fun part of the recipe: I use strips of filo to create these ruffle twists and spirals that are super easy to form, as you will see in the photos! Easy and Quick to Assemble – Step by Step Photos The addition of a frangipane layer makes this apple pie moist and creamy and it also prevents the bottom layers of filo from becoming soggy. People are often intimidated by filo pastry, but in reality, working with filo dough is very forgiving any tears or cracks will be completely unnoticed at the end.

Sliced apples, tossed with sugar, cinnamon and cardamom.

A delicious almond cream base (frangipane).

Layered sheets of filo dough, each brushed with melted butter.

The components of the Apple-Frangipane ruffle pie Spiced apples and the comforting smell of cinnamon combine for a warm and delicious apple pie with a twist! This apple-frangipane ruffle pie is a spin on the traditional apple pie where, instead of pie crust dough, I use layered filo dough for the base and the topping of the pie.

Happy October, friends! I am sharing a recipe with you today that will definitely put everybody in a Fall mood.

Filo pastry apple tart recipe