Apple Pie Cheesecake Cups

Filling

2 cups apple – peeled and finely chopped

½ cup water

¼ cup brown sugar

1 tsp ground cinnamon

½ tsp ground nutmeg

1 tsp cornflour

1 tsp vanilla extract

8 sheets of filo pastry

Melted butter – for brushing

Cheesecake Filling

250g mascarpone cream

½ cup whipping cream

½ cup icing sugar

1 tsp vanilla extract

In a large saucepan, combine the apples, water, brown sugar, cinnamon, nutmeg and cornflour and gently bring to the boil. Boil for 3-5 minutes until thickened and the apples are just cooked.  Stir in the vanilla and leave to cool.

For the Cheesecake filling, put the mascarpone, cream, icing sugar and vanilla in a bowl and whisk until well combined and thick.

Place a sheet of filo on a sheet of baking paper. Brush with melted butter and layer until you have 4 sheets in total.  Repeat the process with the remaining sheets. Cut in half widthways and then into 3 lengthways so that you get 6 x 10 x 10cm squares.  Lightly spray the muffin tins with vegetable oil.  Line the muffin tins with the filo pastry squares and press down gently leaving the edges sitting proud.  Bake for 10 mins until golden brown.  Cool.

Pipe the cheesecake filling into each filo pastry shell then top with the apple pie filling.  Chill for half an hour and serve immediately.

Makes 12 muffin tin size portions.