Apple Cinnamon Pie Warbat
Ingredients
- 4 green apples, peeled and finely diced
- 3/4 tablespoon cinnamon powder
- Pinch of nutmeg, freshly ground
- 2 tablespoons margarine or butter
- 3 tablespoons coconut sugar or brown sugar
Preparation
In a large pan, melt butter then add apples, spices and sugar.
Cook for 20 minutes on low heat until apples are soft. Once apples are cooked, remove from heat and leave it to cool.
You’ll need 5 or 6 layers of filo pastry, cut into equal size squares — you can make the warbat big or small according to your preference.
Place a generous amount of the filling in each square, then fold over to make a triangle.
Lay on a baking sheet and drizzle generously with melted butter.
Cover with cling film and refrigerate for at least 30 minutes to allow the butter in the puff pastry to re-solidify, giving you lots of crispy layers of pastry. If you’re saving them for another day, you can stuff the pastries, butter and cover and refrigerate for up to two days before baking.
When you decide to bake the warbat, brush with some more melted butter and bake at 180°C for about 15-20 minutes or until the pastry puffs up and browns. If your pastry has puffed up but doesn’t brown, you can pop them under the grill. Make sure you watch them closely as they brown up really quick.
Once they are out of the oven, serve them hot. Drizzle with some maple syrup or sugar syrup and sprinkle with pistachios or a scoop of ice cream. Enjoy!