The crackers can be prepared a day in advance, brushed with melted butter and kept covered with clear film
in the fridge or freezer before baking.
ingredients
makes about 24
12 sheets phyllo dough
1/2 cup butter, melted
thin foil ribbon, to decorate
sifted Confectioner’s sugar, to decorate
for the filling
1 pound dessert apples, peeled, cored and finely chopped
1 tsp ground cinnamon
2 tbsp soft light brown sugar
1/2 cup chopped pecan nuts
1 cup fresh white breadcrumbs
3 tbsp Seedless white raisins
3 heaped tbsp currants
for the lemon sauce
2/3 cup superfine sugar
finely grated rind of 1 lemon
juice of 2 lemons
method
1. Unwrap the filo pastry and cover it with clear film and a damp cloth, to prevent it from drying out. Put the chopped apples in a large bowl and mix in the remaining filling ingredients.
2. Take one sheet of pastry at a time and cut it into 6 x 12 inch strips. Brush with butter. Place a spoonful of the filling at one end and fold in the sides, so the pastry measures 5 inch across. Brush the edges with the melted butter and roll up. Pinch the "frill" tightly at either end of the cracker. Brush once again with melted butter.
3. Place the crackers on baking trays, cover and chill for 10 minutes. Preheat the oven to 190°C/375°F/. Brush each cracker with melted butter. Bake the crackers for 30 - 35 minutes, or until they are golden brown. Let them cool slightly on the baking trays and then transfer them to a wire rack to allow them to cool completely.
4. To make the lemon sauce, put all the ingredients in a small saucepan and heat gently until all of the ingredients are dissolved, stirring occasionally. Pour the warm sauce into a sauce boat and serve with the filo crackers.
