Method

Preheat the oven to 180 °C.

Core and peel the apples. Wrap in tinfoil and bake in the hot oven for 15-20 minutes, or until soft.

Crush the ginger biscuits in a plastic packet with a rolling pin.

Place the apricots, orange zest, lemon zest, orange juice into a small bowl and finally add the biscuit crumbs. Mix into a rough paste.

Prepare four ramekins or four holes of a muffin tray by liberally brushing the bottom and sides with melted butter.

Cut a sheet of phyllo pastry into quarters and line one ramekin or muffin cup with a sheet of phyllo pastry, brush with melted butter and repeat until you have used 4 quarter sheets of phyllo pastry. Repeat for the remaining ramekins or muffin cups.

Place the biscuit and apricot paste into the bottom of each parcel, and cover generously with baked apple pulp. Top with chopped nuts and a sprinkling of brown sugar.

Bake in the preheated oven for 10-15 minutes or until golden brown.

Serve with whipped cream or ice cream.