apple phyllo pie with pecans and maple

by Sam on February 20, 2013

apple phyllo pie with maple and pecans

I have been dying to make a crispy ‘Morroccan’ style phyllo pie like this for ages, and you can go in either a savoury or sweet direction with it. I opted for the latter. I love the combination of apple with pecans and maple, and next time I may be a bit more generous with the syrup and drench it – baklava style.

Regardless, this method really does take the stress out of using phyllo pastry (if you have any), as you simply roll the filling up into four rolls and then tightly pack them into each other in a greased cake tin. Very pretty looking too.

apple phyllo pie with maple and pecans

apple phyllo pie with maple and pecans

I used the Mediterranean Delicacies Phyllo pastry which is fabulous to work with.

A few pointers on using phyllo:

  1. work very quickly as the pastry dries out
  2. have all the elements ready before you start working with the  pastry
  3. dampen a tea towel and cover the pastry that you are not using
  4. clear a space to do the rolling

Phyllo is very forgiving. If you tear a bit you just keep on rolling and the tear will get covered in another layer.

I have also buttered the inside of each sheet and scattered it with brown sugar so that when you role them up, this keeps the layers a little separated and adds a nice crunch.

apple phyllo pie with pecans and maple

Prep Time: 25 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 10 minutes

Serving Size: Makes 1 pie | serves 4 - 6

apple phyllo pie with pecans and maple

Ingredients

  • 4 x phyllo pastry sheets
  • 1/2 cup of sugar
  • 3 star anise pods
  • 1 cinnamon stick
  • 1/2 cup raisins (I used a mixture of sultanas and raisins)
  • 3 slightly heaped cups of cut up apple (peeled, cored, and cut into smallish cubes) - I used Red Cripps which are sweet and tart
  • 1/2 a cup of roughly chopped toasted pecan nuts (+ a few extra for decoration)
  • 1/2 t - 1t cinnamon powder (optional if you like cinnamon flavour)
  • 2 T maple syrup + 1/4 of a cup for drizzling
  • +-80g butter melted (in a small dish - in the microwave)
  • +-1/4 cup of brown sugar for sprinkling

Instructions

  1. Add the sugar, star anise, cinnamon stick and raisins to a pot with 2 cups of water and bring this to the boil. Allow it to boil for about 5 minutes so that the raisins plump up and re hydrate.
  2. Add the cut up apples to the boiling sugar syrup and boil for about 8 - 10 minutes. Strain and remove the cinnamon and star anise. Allow this to cool slightly.
  3. Pre - heat your oven to 180 C / 350 F
  4. Spray a 22 - 26cm cake tin (or any appropriate size pie dish) with cooking spray or butter.
  5. Add the chopped pecan nuts and 2 T of maple syrup to the cooled mixture *You can dry fry the whole nuts in a non stick frying pan until they are toasted and golden, or roast them in the oven. Add your cinnamon powder if you are using it.
  6. Melt the butter in the microwave and have the pastry brush ready.
  7. Working with one pastry sheet at a time, place a 1/4 of the apple mixture on the bottom edge of the pastry. Brush the rest of the sheet lightly with melted butter, trying to cover as much of the surface area as possible. Sprinkle over about 1 T of the brown sugar over the buttered sheet. Roll the pastry log up starting from the filling end, rolling over the sugared buttered phyllo. Tuck the edges in as you roll so that the filling doesn't come out.
  8. Place the rolls snuggly in the cake tin and brush each log with butter over the top. It doesn't matter if the middle roll breaks as you try to bend it, just patch it up with a few small pieces of phyllo.
  9. bake for 25 - 30 minutes until golden brown.
  10. Remove from the oven and whilst hot, drizzle over the 1/4 of a cup of maple syrup. Scatter over extra chopped nuts and serve warm or at room temperature.

Notes

If you want to make your pie extra crispy, use 2 layers of phyllo to roll the filling.

http://drizzleanddip.com/2013/02/20/apple-phyllo-pie-with-pecans-and-maple

*This post has been sponsored by Mediterranean Delicacies. You can keep up to date with all their delicious products on their Facebook page.

A few of my other phyllo recipes can be found here:

zesty spinach and feta pies

mushroom and parmesan phyllo pies

roasted vegetable strudel

christmas pudding strudel with chocolate

apple phyllo pie with maple and pecans

apple phyllo pie with maple and pecans

I look forward to connecting with you again

Visit my Drizzle and Dip Facebook page to get updates of all my posts.

I can also be found enthusiastically pinning beautiful food images on Pinterest. 

{ 22 comments… read them below or add one }

Carolie de Koster February 20, 2013 at 9:45 am

This serpent cake phyllo pastry idea is stunning!

How much would you charge Sam to prepare and style pics for a cookery book? Say about 20? I am hoping to
perhaps do an apple cookery book for New Zealand but cannot imagine anything as stunning as your photos!

I have done most of the recipes – actaully will be very straightforward for you – but nothing final yet with the sponsors.

Kind regards

Carolie

Sam February 20, 2013 at 9:59 am

Hi Carolie, Im going to contact you directly to discuss this.
Thanks
Sam

nasheta February 20, 2013 at 12:34 pm

Hi – would have been nice to see step by step pics of you putting this together :)

usha singh February 20, 2013 at 7:32 pm

Oh My Sam this looks fantastic!!

Ruth February 20, 2013 at 8:00 pm

Oh my word, this actually looks like heaven!!

Sam February 20, 2013 at 9:50 pm

Thanks Usha, next time Im adding more syrup :-)

Suzanne Perazzini February 21, 2013 at 2:52 am

You are so clever. This looks wonderful. I have always had trouble with phyllo being too dry and have given it up as a bad job. I think the trick must be finding the right one.

Flee February 21, 2013 at 8:45 am

Wow Sam this looks stunning, Have saved for my next baking spree. BTW tried your Tomato stuffed Peppers last night (mine without anchovies LOL), and they were A~maaaazing…. thanks Mills ;-)

Tanja Mackay-Davidson February 21, 2013 at 7:09 pm

Obsessed with your website- such a divine post!!!!! xxx

Sam February 21, 2013 at 8:00 pm

Thanks Tanja :-)

Lauren February 21, 2013 at 11:32 pm

Wow! Absolutely gorgeous. I love the photos… and your blog. Keep up the good work!

Sam February 22, 2013 at 4:54 pm

Thank you for the kind words Lauren :-)

Gourmantine February 25, 2013 at 3:03 pm

Your apple phyllo pie is stunning, what a wonderful centerpiece would this make for a dinner party or family gathering!

Sam February 25, 2013 at 5:57 pm

Thanks Gourmantine, I find anything with phyllo tends to have the X factor :-)

Muriel Westerveld March 5, 2013 at 5:59 pm

Made your apple pie-did not quite look as good as yours but went down very well.Do you think I can make the pie and freeze to boke when needed?Thanks,Muriel.

Muriel Westerveld March 6, 2013 at 1:10 pm

Can I freeza the apple pie before baking?

Sam March 6, 2013 at 1:16 pm

HI Muriel, I am sure it will be fine although I have not tried this. Phyllo does freeze quite well. Just thaw completely and brush with butter before baking.

Rosemary March 13, 2013 at 4:55 pm

This looks wonderful! I’m just about to make it, but have one question : are you rolling it from the long or short edge?
Thanks!

Sam March 14, 2013 at 9:07 am

Hi Rosemary, I roll from the short end as its easier to manage.

Carrie September 19, 2013 at 3:32 am

I just made it for a pot luck tomorrow morning. How do I prevent it from getting soggy? Turned out great but worried about it. Do I refrigerate it?

Sam September 19, 2013 at 10:15 am

Hi Carrie, refrigerating it will make it go soft. The best way to keep pastry crispy is to keep in a closed oven over night. Thereafter in a seed container or the fridge. I would suggest reheating it just before serving and adding the final syrup just before serving when it is hot.

rswynne73 October 29, 2013 at 9:41 pm

Thank you for sharing this! I had some left over phyllo and didn’t want to use the last of our apples from picking a few weeks ago in yet another pie.

In the oven now and am excited to eat!

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