- Zest of 1 orange
- 2 Cups sugar
- 1 Teaspoon butter
- 1/4 Teaspoon Chinese five-spice powder
- 1/4 Teaspoon ground allspice
- 2 Cups diced Granny Smith apples
- 2 Cups California raisins
- 1/2 Box frozen filo dough
- Extra melted butter; as needed
In small saucepan, combine orange zest with water to cover. Heat to boiling and cook until tender. Stir in sugar until dissolved and cook several minutes more. Cool. Strain and measure 1-1/3 cups liquid; adding water, if needed. Bring orange water to boil; add butter and spices. Reduce heat and simmer, stirring occasionally. Meanwhile, peel and dice apples. Add raisins to saucepan; cook until plump and floating. Then, add apples and cook 2 minutes more. Remove from heat; set aside.
One sheet at a time, spread filo with melted butter; divide in half and fold to fit and line mini muffin tins. Repeat until all sheets are used. Using slotted spoon, fill each cup with raisin mixture. Twist ends of dough together and brush outside with melted butter. Bake 12 to 15 minutes as directed on package. Cool on wire rack.