Filo parcels with almond cream and apples

INGREDIENTS FOR 8 PARCELS
1 packet filo pastry
2 large apples
1 knob butter
2 tablespoons brown sugar
1 teaspoon ground cinnamon
Half a lemon
30 g butter for brushing
ALMOND CREAM
150 g ground almonds (or very finely ground whole almonds)
2 eggs
120 g butter
120 g sugar
FINISH
Eridania icing sugar
FRANGIPANE
I electrically whisk softened room-temperature butter and sugar in a bowl.
Once creamy and fluffy, I whisk in eggs individually.
I fold in ground almonds with a spatula.
The cream is ready; I set aside.
I peel apples.and cut into tiny cubes.
I melt a knob of butter in a very hot pan, add apples and two tablespoons brown sugar.
I add cinnamon.
I squeeze lemon and cook over high heat for 5 minutes, keeping apples crisp rather than mushy, then cool slightly.
I divide each filo sheet into 4.
I brush each rectangle with melted butter.
I cross two sheets over each other.
I put in little moulds or ramekins, or directly on a tray.
I prepare all.
I divide almond cream between moulds.
I divide apples.
I close into parcels, pinching centrally.
I brush tips with remaining butter and dust with icing sugar.
I bake at 180°C for 15 minutes. After 15 minutes, the bases were not colouring well, so I removed the parcels from the ramekins, placed directly on a parchment-lined tray, dusted again with icing sugar and baked another 10 minutes.
They are ready when golden and crisp; timing depends on your oven.
Delicious, flavourful and fragrant.
I used Stuffer filo, conveniently packed in 2-sheet packets, not frozen. Rectangular Buitoni or other puff pastry works if filo is unavailable.
If you like my recipe, share with friends. Thank you!