A recipe that pays tribute to the American banoffee pie.
Full preparation
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Preheat the oven to 200C/180C fan oven/gas mark 6 and put a baking tray in the oven to preheat.
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Brush the inside of a loose bottom 20cm cake tin with a little melted butter.
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Put one sheet of filo pastry onto a clean work surface and brush all over with butter.
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Lay another sheet of filo pastry on top, slightly offsetting the corners.
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Repeat with butter and remaining filo pastry sheets.
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Take the filo pastry stack and use to line the cake tin, allowing the edges of the pastry to hand over the edge.
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Spread the dulce de leche all over the base of the pastry.
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Arrange the apple slices all over the top of the dulce de leche in circles, slightly overlapping the slices.
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Scrunch the over-hanging pastry over the top of the apples.
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Brush all over with a little butter, sprinkle with the sugar and almonds and bake in the oven for 25-30 minutes until golden and pastry is cooked.
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Leave to cool for 10 minutes before serving.
