If these flaky apple cinnamon squares aren’t the easiest and most delicious little desserts to make I don’t know what is. I am in love with using filo pastry at the moment. So expect to see a lot more of it here. Although its delicate to work with especially if you are clumsy like me, I found this extremely easy. As with all my recipes the promise of fast, easy and yummy for the whole family is here.
I first saw this cream in a magazine and thought the flavors sounded great together but after making it a few times it just seems to be tasting like it needed more. So I have tweaked it a few times and found what I think works best for these flaky apple-cinnamon squares.
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 250g ricotta cheese
- 1/2 tsp sugar
- 30g unsalted butter
- 2 tbsp maple syrup
- 1/2 tsp cinnamon
- 8 filo pastry sheets
- 2 red apples
- sugar to top
- Preheat oven to 350 F (180 C)
- Blend all ingredients and set in the fridge
- Melt butter in a saucepan and add maple syrup and cinnamon, set aside to glaze
- Sprinkle flour on your counter top to avoid sticking
- Lay out one filo pastry sheet
- Brush glaze completely over it including sides
- Layer another filo pastry sheet on top and brush with glaze
- Continue to layer and glaze until all sheets are used
- Add a good layer of glaze to the very top
- Slice apples as thin as you can and apply to the top of filo pastry stacks
- Sprinkle sugar across the top
- Pop them into the oven for 10 minutes or until golden brown
- Serve with a scoop of whipped ricotta cream mixture on top and a cup of coffee or tea!
- Some people prefer their apples really thin but I quite liked the thicker cooked apple taste to these. Up to you! Would be great served with vanilla ice cream if you don't like ricotta cheese mixture too!
I love a good excuse to play with my food and take a few photos. Playing around with the maple syrup and the apple seeds was fun. I really liked how thick my apples were even though most tart recipes call for very thin sliced apples, I like mine like this so it cooks the juices right into the pastry. It gives it a lot more flavor but only my opinion.
Below are a few styling photos, what do you think? Am I getting better? I love food photography almost as much as taking photos of my kids. Always trying to improve on how to focus in on the detail and get that angle just right.
My flaky apple cinnamon squares are quite big so when you serve them up for the kids, I cut one square into four again. So each piece has one slice of apple on it. Perfect for the tots at this size and add a dollop of cream on top, just to watch their eyes go wide in anticipation.
I know one of the rules of food photography is that you should always check the spoon for reflections. Unfortunately I cannot move the house behind my house and therefore when I take photos from the kitchen the house reflection is always right in the way. Any tips to get rid of this I am all ears? I have heard the toothpaste trick but the maple syrup here just took it off! lol
Try it out, and let me know what you think! I love to hear back from readers that have tried my recipes or photos they took of their own. Please do share! Suggestions are always open too for substituting or changing it up !