I found this recipe in a treasured little recipe book I found on a bargain table, called PIES. It was published in the UK. I have altered it somewhat by comparing it with a recipe from The Canadian Living Test Kitchen.
4 apples, peeled and chopped
1 Tbsp lemon juice
1/3 cup raisins
¼ cup brown or white sugar
½ tsp cinnamon
¼ tsp nutmeg
6 sheets phyllo pastry
1/3 cup melted butter, cooled
1 Tbsp cornstarch
1 cup apple juice or cider
- Thaw phyllo pastry according to pkg directions. (keep in fridge until ready to use)
- Preheat oven to 375ºF
- Peel and core apples. Chop and toss them in a bowl with the lemon juice, raisins, cinnamon, nutmeg and sugar. Set aside.
- Lay a piece of parchment paper, the size of a cookie sheet on your counter. Take the pastry out of the fridge and unroll it, laying out one sheet on the parchment paper and brushing it with butter. Repeat 5 times.
- About 2 inches from one long edge of pastry, spoon apple mixture lengthwise and down pastry in 4-inch wide strip, leaving 2-inch border of pastry at each end.
- Starting at long edge nearest filling, carefully roll pastry over filling and roll up, folding in the edges as you go. End it with making sure you have the seam at the bottom.
- Lift the parchment paper with the roll onto a cookie sheet.
- Brush with melted butter and bake for 30 minutes, or until crisp and golden.
- Serve warm or with warm sauce. This tastes great the next day as is, with some whipped cream or just a dusting of confectioners sugar.
- To make sauce, blend the cornstarch with apple juice and (while stirring) heat to boiling.
I added some of the fruit filling and cooked it until the apples were tender and quickly re-heated it just before serving.