- 3 green apples, peeled and cut into 1 cm cubes
- 1½ tsp. mixed spice
- 1 tsp. vanilla essence
- ⅓ cup dried currants
- ½ cup water
- ½ cup caster sugar
- 1 cup roasted walnuts, chopped
- 1 tsp. cinnamon
- ¼ cup brown sugar
- 12 sheets phyllo pastry
- 125 gram unsalted butter, melted and cooled slightly
- 1 Tbsp. honey
- 2 tsp. icing sugar
PREHEAT oven to 180oC. Grease a 23 cm springform cake tin.
PLACE the apple, mixed spice, vanilla, currants and water in a pot and bring to the boil over medium heat.
REDUCE heat to a simmer and cook for 5 minutes, until the apple has softened. Add the caster sugar and cook for 5 minutes or until the mixture is syrupy.
MIX the walnuts, cinnamon and brown sugar together in a bowl.
LAYER two sheets of phyllo pastry on your work surface. Cover remaining sheets with baking paper, then a damp tea towel to prevent them from drying out.
BRUSH the top sheet lightly, with a little of the butter and sprinkle with a quarter of the walnut mixture. Top with another sheet of pastry and brush with a little more butter. Spread a quarter of the apple mixture along the long edge. Starting from the long edge, roll up the pastry to form a log shape and brush with butter. Coil the pastry log in the centre of the pan to form a spiral.
REPEAT with remaining pastry sheets, butter, walnut mixture and apple mixture to create three more rolls. Wrap each roll around the previous one in the tin to create a spiral.
BAKE coil for 15 minutes. Drizzle with honey and scatter with the coarsely chopped walnuts. Bake for a further 10 minutes or until golden. Leave in the tin for 10 minutes. Dust with sifted icing sugar.
ALSO SEE STRAWBERRY & SHORTBREAD CAKE RECIPE