Use ready made phyllo pastry and homemade apple filling.
Preheat oven to 400 degrees F (200 degrees C).
In a bowl, combine apples, raisins, currants, cinnamon, sugar and bread crumbs. Stir well.
Spread several sheets of pastry generously with melted butter and lay them on atop the other on a baking sheet. Spread the fruit mixture evenly over the top sheet, then roll the sheets up to form a log shape. Brush with melted butter again.
Bake in preheated oven 30 minutes, until pastry is golden brown and fruit is tender.
Per Serving: 431 calories; protein 6g; carbohydrates 69.7g; fat 15.6g; cholesterol 30.5mg; sodium 422.1mg.
The quality of the flour can make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal bread , which not always rise as well as white bread.
To make this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it night before , then finish it off the next day.