Nadiya Hussain’s Apple Palm Pies
Nadiya Hussain's recipe for Apple Palm Pies, as seen on her BBC series Time to Eat, is a quick and easy way to make a delicious apple pastry treat.
These are so easy and quick, because there is no peeling of apples, no coring or chopping, so you can have your pie and eat it too. The filling is a mixture of apple sauce mixed with spices, dried fruit and nuts, then wrapped in filo, perfect enough to fit in the palm of your hand and in your mouth, in a bite, or two. They freeze well, so when you need pie, be it for yourself or for guests, you’re always one step ahead.
|2 x 285g jars||of apple sauce, chunky|
|½ tsp||mixed spice|
|50g||mixed nuts, or nuts of your choice, roughly chopped|
|cooking oil spray|
|270g||pack of filo pastry, or 6 sheets|
|demerara sugar, for sprinkling|
You will need a 12-hole muffin tray.
Put the apple sauce, mixed spice, nuts and raisins into a bowl, stir well and set aside.
Preheat the oven to 200°C/fan 180°C. Have a 12-hole muffin tray at the ready. Spray the inside of each hole liberally with oil.
Unroll the filo pastry on to a work surface. Using kitchen scissors, cut out all the pastry in one go to make 8 equal squares, which should give you 48 squares in total. Keep the squares you’re not working with under a tea towel to prevent them drying out.
Take 1 square of filo and spray it with oil, lay another square on top, spray again, then lay another on top and spray again. You should have three squares oiled together. It doesn’t matter if the squares are a bit off-centre. Place inside the oiled cavity of the muffin tray, press down, and repeat this process until you have filled all 12 holes in the muffin tray.
Fill each hole with an equal amount of the apple filling.
Take another square of filo and spray well, then fold in half and in half again to create a small square. Place the small square on top of the apple mixture and fold the pointy edges inwards. If any areas feel dry, spray with oil. Repeat for all 12, then sprinkle with sugar and bake for 14–16 minutes.
Leave to cool in the tin for 10 minutes. These are best eaten warm, with ice cream or custard.
Any left over can be cooled and frozen. I know 12 wouldn’t last very long in my household, so due to the ease of making these, why not double the ingredients and make another full 12 to freeze, providing you have freezer space!