Caramel Apple Pies

  • Prep Time
    20 mins
  • Cook Time
    25 - 35 mins
  • Difficulty
  • Servings
  • Ideal for
    • charcoal
    • gas
    • Q
    • pulse


  • 8 tablespoons caramel sauce (dulce de leche)
  • 1 tablespoon brandy (optional)
  • 6 medium green apples, peeled, roughly chopped into 1cm cubes
  • 80g unsalted butter, melted
  • 12 sheets filo pastry
  • Whipped cream or ice cream, to serve


Step 1
Prepare the barbecue for indirect cooking over medium- low heat (170°C to 190°C). If using a Weber ® Q barbecue, set up your barbecue with a convection tray and a trivet.

Step 2
In a medium bowl, mix together the caramel sauce and brandy, to combine. Add the apples and toss to evenly coat in the caramel.

Step 3
Lay out one sheet of filo pastry. Cover the remaining pastry with a dry and clean tea towel to prevent drying out. Lightly brush the sheet of pastry with melted butter. Lay a second sheet of pastry over the buttered pastry. Again, brush with butter and keep layering the pastry until the pastry is 6 sheets thick, brushing with butter each layer. Cut the pastry into 6 equal squares. Place each square into the hole of a muffin tray. Repeat this process to create the 6 remaining pastry cases.

Step 4
Fill each pastry case with the apple mixture, filling to the top as the apples will slightly reduce.

Step 5
Bake the apple pies over indirect medium-low heat, with the lid closed, until the pastry is golden brown, about 25 to 35 minutes.

Step 6
Once cooked, remove the muffin tray from the barbecue, allow to cool for a couple of minutes. Carefully remove each pie from the tray with a butter knife. Serve warm or at room temperature with whipped cream or ice cream.