Inch's Apple Cider Spiced Caramel Samosas

The perfect, easy summer dessert with a twist using Inch's Apple Cider!

Serves 6-8

Mia Jacobs

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Ingredients

The cardamom ice cream

250mlwhippable vegan cream

90gvegan condensed milk

2 tspground cardamom

1 tspvanilla paste

20mlalmond milk

1/4 tspground cinnamon

The samosas

3cooking apples, peeled and diced

80mlInch's Apple Cider

1/2 tspground ginger

1/2 tspground cinnamon

1/4 tspground cardamom

10gvegan butter

55gbrown sugar

3sheets of filo pastry, cut into 3cm wide strips

70gvegan butter

to garnishdemerara sugar

To serve

15gpistachios, roughly chopped

These spiced caramel apple pie samosas are irresistibly good. The Inch's Apple Cider caramel gives the whole dessert an intense, vibrant, apple-y kick and pairs beautifully with the creamy, warming cardamom ice cream. Fresh, indulgent, crispy, sweet and tangy - it's the dream summer dessert.

Method

Whip the vegan cream to soft peaks, fold in the condensed milk, ground cardamom, cinnamon and vanilla paste and almond milk. Pour into a freezable dish or pot, cover and freeze.

Cook the apples down in the Inch’s, spices, butter and brown sugar for 10 minutes, until the apples have softened.

Preheat the oven to 200 degrees or 180 fan.

Cut the filo pastry into long strips 3cm wide, brush each piece with melted butter. Place a small spoonful of the cooled apple mixture into the bottom right hand corner and fold into triangles, keep folding until you reach the end of the filo. Brush with plenty of melted vegan butter, sprinkle with demerara sugar and place into the oven for 20 minutes until golden brown and caramelised.

Serve with the ice cream, a dusting of icing sugar and some chopped pistachios. Enjoy!