Preparation time: 1 hour
• 200 g of pitted prunes
• 1 roll of filo pastry
• 1 apple
• 120 g caster sugar
• 120 g of butter
• 5 cl of orange blossom water
• 10 cl of Armagnac
• 1/2 tsp. cinnamon
STEP 1 – Macerate prunes in armagnac for 30 minutes.
STEP 2 – Peel, empty and cut the apple into strips. Melt the butter over low heat in a saucepan. Add orange blossom water, maceration armagnac and cinnamon.
STEP 3 – Preheat oven th.6 (180 ° C).
STEP 4 – Unwrap the filo leaves on a damp cloth and cut them to a larger diameter than the pie dish.
STEP 5 – Butter the pie, put two sheets of filo butter and sweet. Sprinkle with slices of sweetened apple and drained prunes. Repeat and finish by folding the edges of the leaves and crumpling those of the top. Sugar and bake 20 min.
STEP 6 – Slide the hot pie on a round dish and serve immediately.
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