410 g pie apples
100 g walnuts, chopped
5 ml ground cinnamon
5 ml lemon zest
65 ml sugar
5 sheets phyllo pastry
125 g melted butter
Brush the pastry with butter.
Sprinkle sugar and ½ cinnamon between phyllo sheet layers ( as well as
butter). Stack the pastry.
Combine apples, nuts, remaining cinnamon and zest.
Place the filling on one end ( long side) of the phyllo stack.
Roll it up.
Bake for 20-30 minutes at 190 degrees Celsius.
Serve warm or cold with ice-cream.
Recipe Credit: Dorah Sithole for Move Magazine.