Once you’ve tasted this apple pie, you will return for more!

The pastry is crisp and flaky, and the filling has a beautiful fragrance and flavour.

We’ve used Table Sultanas because they are plump and have a nice chew.

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Serves 8

Ingredients

1 cup caster sugar
2 cinnamon quills
1 vanilla bean, slit lengthwise and seed scraped out
1 cup table sultanas, cut in half
1 ½ cups water 4 Granny Smith apples, peeled, cored and diced
4 tbsp date syrup 1 cup walnuts or pecans, chopped
2 tbsp ground cinnamon
½ cup brown sugar
15 sheets filo pastry
125g butter, melted
4 tbsp pistachios, chopped
Icing sugar

Method

Preheat oven to 180°C.

Grease a 28cm round pan with olive oil spray or butter.

Place sugar, vanilla, sultanas, cinnamon quill and water in a saucepan; bring to a simmer over medium heat.

Once the sugar dissolves, cook for 8 mins or until thickened and reduced by half.

Add apple and cook for 7 mins or until tender.

Add date syrup, mix well and set aside to cool.

Combine brown sugar, walnuts and ground cinnamon in a bowl.

Lay the pastry out on the bench and cover it with a damp tea towel so it doesn’t dry out.

Working one sheet at a time, lay the pastry out, brush with melted butter, sprinkle over 1/5th of the sugar mix, cover with another sheet of pastry, brush with melted butter, and scatter over 1/5th of the apple mix.

Roll it lengthways to form a snake, lay out one more pastry sheet, brush it with butter, and then roll it again. Repeat with the remaining layers.

Coil the rolls in a greased 28cm round pan, brush with butter and bake for 25 to 30 mins, or until golden and crisp.

Dust with icing sugar, scatter over pistachios and enjoy warm or cold.