16-20 (6 inch) phyllo squares
4 tablespoons unsalted butter, melted
1 granny smith apple, peeled, cored and cut into approximately 1/2 inch cubes
zest of an orange
juice of a half orange
2 tablespoons sugar
1 tablespoon ground cinnamon
1 teaspoon cornstarch
1/8 teaspoon cloves powder
2 tablespoons chopped walnuts
pinch of salt
For the syrup:
1/4 cup sugar
1/4 cup water
1 tablespoon honey
Optional: ice cream or homemade whipped cream
Preheat oven to 350 degrees F. Brush 2 ramekins with melted butter.
Separate the phyllo squares into 2 stacks. 8-10 sheets per stack. keep covered with a damp kitchen towel.
Combine the chopped apple cubes, orange juice and zest, 2 tablespoons of sugar, cinnamon, cornstarch, clove powder, walnuts and salt. Mix well to combine.
Brush each phyllo sheet with melted butter stacking them on top of each other. Create two separate stacks.
Place each phyllo stack into each ramekin.
Evenly distribute the apple filling between the two ramekins.
Place the ramekins on a baking tray to transport easily in and out of the oven.
Bake for 35-40 minutes or until the phyllo is golden and the filling is bubbly.
While the pies are baking, make the syrup.
Combine the sugar and water in a small pot. Bring to a boil.
Remove from heat and stir in the honey until melted.
Allow to cool completely. The syrup should be cold when poured over the very hot pies. This will ensure a crispy crust.
As soon as the pies come out of the oven, pour the cooled syrup over them and dust with some cinnamon.
Serve as is or with a scoop of your favorite ice cream.