Apple and Cinnamon Filo Tartlets

Ingredients:

• 6 filo pastry sheets, each measuring at least 24cm x 24cm
• 2 dessert apples, halved, cored and thinly sliced
• ½ teaspoon ground cinnamon
• serves 4

Directions:

1. Heat the oven to 200°C.
2. Using a 12cm saucer as a guide, cut out 16 pastry rounds with a very sharp knife (four separate sheets per tartlet). Place on baking tray.
3. Arrange the apple slices on the pastry rounds, fanning out from the centre. Dust with cinnamon, then bake for twenty minutes or until the pastry is golden and the apples are tender.
4. Top with a tablespoon of Lemon Lite Fruche and garnish with a big strawberry.