Cook the apples gently for 5–8 minutes with the spices, a little sugar, half the butter and the dried fruit. Cut the sheets of pastry into four quarters, and trim each to a square. Laying the squares, one on top of the other, and brushing each with melted butter before you use it, line each of four small buttered ramekins with three sheets of filo pastry, each one placed on top of the other at a slight angle so that the twelve points show separately. Spoon the fruit into the pastry-lined ramekins, stand them on a baking sheet, and
© 1995 Frances Bissell. All rights reserved.