• 8 tablespoons caramel sauce (dulce de leche)
  • 1 tablespoon brandy (optional)
  • 6 medium green apples, peeled, roughly chopped into 1cm cubes
  • 80g unsalted butter, melted
  • 12 sheets filo pastry
  • Whipped cream or ice cream, to serve


Step 1
Prepare the braai for indirect cooking over medium- low heat (170°C to 190°C). If using a Weber® Q barbecue, set up your braai with a convection tray and a trivet.

Step 2 
In a medium bowl, mix together the caramel sauce and brandy, to combine. Add the apples and toss to evenly coat in the caramel.

Step 3 
Lay out one sheet of filo pastry. Cover the remaining pastry with a dry and clean tea towel to prevent drying out. Lightly brush the sheet of pastry with melted butter. Lay a second sheet of pastry over the buttered pastry. Again, brush with butter and keep layering the pastry until the pastry is 6 sheets thick. Cut the pastry into 6 equal squares. Place each square into the hole of a muffin tray. Repeat this process to create the 6 remaining pastry cases.

Step 4 
Fill each pastry case with the apple mixture, filling to the top as the apples will slightly reduce.

Step 5 
Bake the apple pies over indirect medium-low heat, with the lid closed, until the pastry is golden brown, about 25 to 35 minutes.

Step 6
Once cooked, remove the muffin tray from the braai, allow to cool for a couple of minutes. Carefully remove each pie from the tray with a butter knife. Serve warm or at room temperature with whipped cream or ice cream.

Preparation time: 20 minutes
Braai time: 25 – 35 minutes
Braai method: Indirect
Skill level: Easy

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