Apple Cinnamon Pastries Recipe from Fruiterie Dollard
Ville LaSalle

Apple Cinnamon Pastries Recipe

Cook Time: 2 hours 30 minutes


Servings: 14 bourekas


  • 1 lb baking apples (Golden Delicious, Gravenstein or Fuji), cored and peeled
  • ¼ cup brown sugar
  • 1 tsp vanilla
  • 1 tsp cinnamon, divided
  • 1/8 tsp salt
  • 1 package filo dough
  • ½ cup unsalted butter, melted
  • 2 tbsp sugar


  1. 2 hours before you begin, take your filo dough out of the freezer and let it defrost, or let it defrost overnight in the refrigerator.
  2. Preheat your oven to 325F. Cut the cored, peeled apples into very thin slices.
  3. Place the slices in a mixing bowl along with the brown sugar, vanilla, ½ tsp of cinnamon, and salt. Toss all ingredients with a spoon till the apple slices are evenly coated. Let them macerate for a few minutes so the apples become juicy and the sugar begins to dissolve.
  4. Lightly dampen a kitchen towel (don’t soak it!), and keep it with while working with the filo dough. Unroll the dough. Filo sheets come in different sizes, so cutting the sheets to size get the size needed might be necessary. For each boureka, create a double layer of filo dough that is about 4 inches wide and 14 inches long. Folding a smaller filo sheet (8x14) in half lengthwise is the easiest way to form this double layer. If filo sheets are larger, use scissors to cut the sheet in half lengthwise to make two rectangular pieces. Then, fold each piece in half lengthwise to create the double layer of filo needed. Keep the unused filo sheets under the damp towel while working to keep them from drying out. Filo is very delicate and prone to ripping so be patient, rips will happen.
  5. Use a pastry brush to paint a thin layer of melted butter onto the surface of the double layer filo rectangle.
  6. Place a few slices of the apple filling in the lower left corner of the filo rectangle, following the left edge of the filo and fanning downward in a triangular shape. Fold the lower left corner of the rectangle up and over the apple filling to form a triangle of dough. Take the upper left and corner and fold it up and over, maintaining the triangular shape. Continue folding the filo in the same way you would fold a flag, until the entire strip is used up and a neat triangle pastry is formed.
  7. Place the folded boureka on an ungreased baking sheet.
  8. Repeat process until all the filling is used up. You should end up with around 14-15 bourekas. You may need two baking sheets to fit all of the bourekas.
  9. Brush each boureka with another thin layer of melted butter. Don’t brush it on too heavy, or the bourekas will become very greasy. Just a light layer will do it.
  10. In a small bowl, mix together 2 tbsp of sugar and ½ tsp of cinnamon. Sprinkle the cinnamon sugar over the top of the buttered bourekas.
  11. Place the bourekas on the middle rack of your preheated oven. Let them bake for 20-25 minutes till filo turns golden brown and the filling begins to bubble out in places. Serve warm.


Brown sugar




Puff pastry

Unsalted butter


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