London Pippin apples are recognized by the ribbing and crown on the base and yellow skin. They’re a delicious eating apple that’s crisp, sweet with slight acidity and also a perfect baking apple that holds it’s shape. Honey, walnuts and spice go hand-in-hand flavour-wise with apple. So when all mixed together then wrapped in a blanket of buttered filo sheets, baked until golden and crisp, you have an irresistible dessert. The added bonus is that it’s quick to prepare, only a 30 minute bake and once you conquer rolling the filling into a log, it’s easy peasy.

serves 8

½ cup honey, warmed to a runny consistency

1 teaspoon ground cinnamon

finely grated zest of a lemon

2 tablespoons rum or whisky

700g London Pippin apples (3 to 4 apples)

60g walnuts, roasted, coarsely chopped

4 tablespoons fresh breadcrumbs

50g butter, melted

5 sheets filo pastry (if frozen, thaw overnight in the fridge)

icing sugar, to dust

Preheat oven to 180°C (160°C ). Line a flat baking tray with baking paper.

In a large bowl combine the warmed honey with cinnamon, lemon zest and liquor of choice. Peel the apples and cut into small dice (no bigger than 1cm). Add the chopped apple, walnuts and bread crumbs to the honey mixture and toss to coat well.

Spread a clean flat tea towel out on work surface and lay a sheet of filo on top. Lightly brush the melted butter evenly all over pastry. Cover with another sheet of filo on top, then repeat the brushing with butter and layering process until all the filo sheet are used. Spread the apple mixture in a line across one narrow end, about 5cm from the edge. Using the tea towel to assist rolling, slightly lift tea towel and fold the edge of pastry over the apple filling and continue to lift and roll to form a log shape. Carefully transfer the filo log onto the lined baking tray with the pastry edge underneath. Tuck in the pastry ends to seal the filling. Brush the top and sides with the remaining butter.

Bake for 10 minutes then reduce heat to 150°C (130°C fan-forced) and bake for 20 minutes until golden and crisp. Remove from the oven and cool for 5 minutes, then transfer to a board. Dust generously with icing sugar. Cut across into 2-3 cm wide slices. Cutting with a bread knife works well.

Serve warm or at room temperature with cream, ice cream or yoghurt.

 Recipe by Fiona Hammond, May 2022