Apple and Rumtopf Pies
A crispy filo pastry, wrapped around diced braeburn apples, mixed with rumtopf and cinnamon.
Rumtopf is a German concoction where dried fruit is popped into a jar, and steeped in ‘left over’ booze. We’re not sure what ‘left over’ booze is, so we just pour in the dregs like brandy, rum, whisky, vodka…
Cooking surfaces
BBQ Temperature
Ingredients
- 4 sheets of filo pastry
- 100g melted butter
- 2 braeburn apples, cored, peeled and diced
- 1/2 tsp cinnamon
- 3 tbsp rumtopf – or you can soak dried fruit in some brandy
- Demerara sugar – a sprinkle on each pie
Method
- Setup your Big Green Egg for an indirect cook with the stainless steel grid on top of your ConvEGGtor. To that, add your baking stone. Set your Egg to 200°C.
- Melt your butter in a pan or dish.
- Take four sheets of filo pastry, and cut each sheet into six rectangles.
- Take a rectangle of pastry and brush with the melted butter. Top it with a second sheet, twisted 45°. Brush it with butter.
- Continue to do this until you have a pile of 4 sheets of filo; each brushed with butter.
- Pop the pile into a muffin tin.
- Repeat until you have filled six muffin holes.
- In a bowl, mix your chopped apple with the rumtopf and cinnamon.
- Spoon this mixture into each of the parcels, filling each to the level of the tin.
- Sprinkle each pie with some demerara sugar.
- Pop your muffin tin into the Egg and bake for 12-15 minutes, until the filo is coloured and the apple mixture is bubbling.
- Take out and allow to cool a little.
These would be lovely with some creme fraiche or a dollop of ice cream.