Method

• 1.
  Preheat the oven to 180°C. Grease 8 holes of a muffin pan.
• 2.
  Place apples in a pan with sugar and finely grated zest of half the lemon. Squeeze juice from the whole lemon and add to pan with cinnamon, cloves, vanilla pod and seeds, and 1/4 cup (60ml) cold water. Bring to a boil, then cook, covered, over low heat for 5 minutes or until apples start to soften. Stir well and cook, uncovered, for a further 2-3 minutes or until soft. Add sultanas. Place mixture in a sieve over a bowl, reserving juices, and cool.
• 3.
  Cut filo into thirty-two 14cm squares (reserving trimmings) and cover with a damp tea towel. Brush 1 square with butter, then place another square on top at an angle. Repeat process until you have a stack of 4 overlapping squares. Press pastry into a muffin hole, then repeat with remaining squares. Fill pastry cases with apple mixture. Scrunch up trimmings and use to top each pie. Brush with remaining melted butter. Bake for 20-25 minutes or until golden.
• 4.
  Meanwhile, place the reserved juices in a pan with the cream and heat gently until combined. To serve, place the pies on plates and dust with icing sugar, drizzle with the sauce and top with extra thickened cream.