Filo-wrapped apple dumplings

Fresh out of the oven, these filo-wrapped apple dumplings are just surreal! The dough is incredibly crispy and the filling, with Muscatel wine, is so juicy and full of flavor, you'll want to close your eyes to enjoy each and every bite.

Ingredients:

6 large filo pastry sheets

1 large Golden apple

1 handful of walnut kernels

1 handful of sultanas

2 Tbsp of agave syrup

1/2 dL of Muscatel wine

1/2 tsp of ground cinnamon

1/2 tsp of ground ginger

Instructions:

- Keep the filo pastry sheets in the refrigerator until you need to use them, otherwise the sheets will begin to dry.

- Peel the apple and cut it into small pieces.

- Chop the walnuts coarsely.

- In a small, non-stick frying pan, place the agave syrup and the Muscatel wine and let it boil over medium heat, until the Muscatel reduces to about 2/3. Add the apple, sultanas, cinnamon and ginger and let it cook for another 3 minutes, stirring constantly.

- Cut in half the 6 filo pastry sheets. Then, cut the sheets in half again, in order to obtain 24 rectangles of filo pastry.

- Each dumpling will take 3 of these small rectangles of filo pastry, so in total you should get 8 cakes.

Start by separating 3 pieces of sheets. Place the 3 filo pastry sheets on top of each other, after brushing each one with olive oil. Put some of the apple mixture in the center of the dough and add some walnuts. Take the four vertices of the set of sheets, join them and roll them up, so that each pastel resembles a gift. Repeat this process 8 times.

- Place the 8 pies in a tray lined with parchment paper. Place the tray in a preheated oven at 200ºC (392ºF) for approximately 15 minutes, or until they're golden brown.

Enjoy! :)