#brik

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Jason Todd

Brik

These Apple and Nut Parcels, filled with deliciously Autumnal flavours, make a beautifully seasonal dessert to end your Sunday Lunch. Have a good one, friends!

Ingredients (serves 3):

5 medium Ribston Pippin apples, rinsed

1 teaspoon Mixed Spice

1 1/2 tablespoon unsalted butter

1 heaped tablespoon good Chestnut Honey

1/4 cup pecans

1/4 cup hazelnuts

6 brik pastry circle (paper thin Tunisian pastry discs resembling filo)

6 tablespoons good Chestnut Honey

Peel, core and dice Ribston Pippin apples, and place apple dices into a medium bowl. Sprinkle with Mixed Spice, tossing well to coat; set aside.

In a small saucepan, melt butter over a low flame. Once melted, remove from the heat, and stir in Chestnut Honey. Set aside.

In a small frying pan over a high flame, toast pecans and hazelnuts until just browned and fragrant. Remove from the heat and allow to cool, before chopping the nuts roughly.

Preheat oven to 180°C/°F.

Line a baking tray with baking paper. Set aside.

Lay a brik pastry circle onto your work surface. Brush generously all over with Honey butter. Lay a second brik circle on top, pressing gently.

Spoon a cup of the spiced apple dices in the centre of the pastry disc. Sprinkle with chopped pecans and walnuts, drizzle genenrously with 2 tablespoons Chestnut Honey, and wrap the pastry to form a parcel. Place it onto prepared baking tray, seam and edges down.

Repeat with remaining brik pastry circles, spiced apple dices, chopped nuts and Honey, saving a few of the chopped nuts, until you have three beautiful parcels.

Brush them with a little of the Honey butter, and place baking tray in the middle of the hot oven. Bake, at 180°C/360°F, 20 to 25 minutes, until a nice golden brown colour.

Remove from the oven, and brush parcels with remaining Honey butter.