2 10oz packet frozen filo pastry, thawed
˝ cup butter melted
Ribbon and icing sugar for decoration

FILING

1 lbs apples, peeled/cored and finely chopped
1 teaspoon ground cinnamon
2 tablespoons soft light brown sugar
˝ cup chopped pecans
1 cup fresh white breadcrumbs
3 tablespoons raisins
3 tablespoons currants

1. Unwrap the filo pastry and cover it with a clear film and a damp cloth to prevent it from drying out. Put the chopped apples in a large bowl and mix in the remaining filing ingredients.

2. Take one sheet of pastry at a time and cut it into 6X12 inch strips. Brush with butter. Place a spoonful of the filling at one end and fold in the sides so the pastry measures 5 inches across. Brush the edges with the melted butter and roll up. Pinch the “frill” tightly at either end of the cracker. Brush once again with the melted butter.

3. Place the crackers on baking trays, cover and chill for 10 minutes. Preheat the oven to 375F. Brush each cracker with melted butter. Bake the crackers for 30-35 minutes or until they are a golden brown. Let them cool slightly on the baking trays and then transfer the to a wire rack to allow them to cool completely.

4. When you are ready to serve tie ribbons on each end and sprinkle with a little icing sugar.