INGREDIENTS
375 G FILO PASTRY 3 C DICED COOKED APPLE 75 G MELTED BUTTER 1 LARGE TBSP CINNAMON 6 TBSP GROUND ALMONDS 6 TBSP GROUND WALNUTS ICING SUGAR TO DUST PLACE SHHET OF FILO ON FLAT SURFACE AND BRUSH WITH BUTTER AND SPRINKLE WITH NUTS. REPEAT PROCESS FOR 5 SHHETS. ARRANGE 1 C APPLES ALONG ONE END OF PASTRY. ROLL TO LOG . BRUSH WITH BUTTER . BAKE 180 DEGREES CELSIUS FOR 30 MINS OR UNTIL PASTRY IS GOLDEN BROWN.
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