• 30min
  • 20min
  • Easy
  • 6 Servings
0 vote


Prepare the apples
  • 5 Pink Lady® apples
  • 1 half lemon
  • 20 g butter
  • 40 g golden cane sugar
  • 4 tbsp Armagnac (optional)
For the filo pastry
  • 100 g butter
  • 2 packets vanilla sugar
  • 1 packet filo pastry
  • 5 tbsp any flavourless oil
For the spiced syrup
  • 100 ml water
  • 100 g golden cane sugar
  • 1 A quarter of a tsp / 1/4 tsp mixed spice
To assemble
  • 10 fresh mint leaves
  • 2 tbsp shelled pistachios


Prepare the apples
  1. Preheat the oven to 180°C.
  2. Melt 20 g butter over a low heat.
  3. With the aid of an apple-corer, core 5 Pink Lady® apples.
  4. Cut the Pink Lady® apples into slices, leaving the skin on. Sprinkle with a little lemon juice to prevent the apple turning brown.
  5. Lay the slices of apple on a baking sheet lined with greaseproof paper.
  6. Brush the apples with melted butter, sprinkle with golden caster sugar and add a little Armagnac.
  7. Bake for ten minutes until golden. Take out of the oven and set aside.
For the filo pastry
  1. Preheat the oven to 180 °C.
  2. Pour the oil into a saucepan with 100 g of butter and allow to melt over a low heat.
  3. Using a circular cookie cutter of about 8 cm in diameter, cut out 72 circles (fold the filo sheets over three times to cut out 6 circles at a time).
  4. Brush the circles with a mixture of butter/oil and sprinkle with vanilla sugar.
  5. Bake the filo circles in the oven until golden, about 4 minutes.
For the spiced syrup
  1. Heat the sugar, water and spice mix together. Turn down the heat to keep the mixture at a gentle simmer. Continue to cook until the mixture becomes syrupy. Set aside.
To assemble
  1. Preheat the oven to 180 °C.
  2. Crush the pistachios.
  3. Chop the fresh mint leaves.
  4. Just before serving, build the mini pastis starting with three filo circles, followed by a slice of caramelised apple. Repeat three times.
  5. Sprinkle the pastis with a little of the spiced syrup.
  6. Bake for 5 minutes in order to reheat the pastis.
  7. Sprinkle with pistachios and fresh mint and serve immediately.

Pink Lady® top tip

If you don’t have a cookie cutter, use a small bowl or cup to cut out your circles!

Do you like this recipe?

Try it, and share your photos on Instagram with the hashtag #pinkchefs