2 small Bramley apples lemon juice 2oz./50g stoned dates 1oz./25g flaked almonds 1/2 tsp. powdered cinnamon 6 sheets filo pastry 1oz/25g melted butter 1oz/25g sugar For the sauce: 2 fl oz/50ml double cream 2 tsp. sugar 1 Tbs. Calvados (or to taste)
Instructions
1) Core the apples with the skin on, then pare off the skin and brush flesh with lemon juice to prevent discolouration.
2) Mix dates, almonds and cinnamon together, and stuff the core cavities with this.
3) Place a sheet of filo on a floured worktop. Brush with melted butter, then put the apple in the middle. Sprinkle with sugar.
4) Draw the edges of the pastry to the top of the apple, to make a topknot. Turn the next sheet of filo one quarter round so the points are in between the original points and repeat.
5) Place the last sheet on the worktop in the same position as the first, place the apple on this and repeat the buttering and gathering once more.
6) Pull out the points at the top to look like leaves. Paint again with butter. Repeat with the other apple, pastry and butter. Brush the dumplings one more time with butter, all over.
7) Bake in a preheated oven, 350F, 180C for around 45 minutes, or until the apples are cooked. If the pastry browns too quickly cover loosely with foil.
8) While the apples are baking, make the Calvados cream. Simply whisk the cream to soft peaks with the sugar and stir in the Calvados. Spoon on to a plate and place a baked filo apple dumpling on top.
