- 30g/1oz unsalted butter
- 1 apple, sliced
- 5 dates, chopped
- 2 tbsp maple syrup
- 1 sheet ready-made filo pastry
- 1 free-range egg, beaten
- icing sugar, to dust
- 30g/1oz caster sugar
- 4 free-range egg yolks
- 150ml/5fl oz milk
- 150ml/5fl oz double cream
- Preheat the oven to 220C/425F/Gas 7.
- Gently melt the butter in a pan and sauté the apple with the dates and maple syrup for a few minutes.
- Lay the ready-made filo pastry sheet flat on a clean surface. Place the mixture on top and fold over to make a triangle. Seal the edges with the beaten egg and dust generously with icing sugar.
- Place on a non-stick baking tray and bake in the oven for 5-6 minutes, or until golden.
- To make the crème anglaise, whisk the sugar and egg yolks in a bowl until pale and fluffy.
- Gently heat the milk and cream in a pan until nearly boiling. Pour the hot milk mixture onto the egg mixture, and keep whisking constantly to avoid curdling. Return to the pan and stir until thickened.
- Remove the apple parcel from the oven and transfer to a serving plate.
- Drizzle the crème anglaise over to serve.