Remove the stick and core the shop-bought toffee apples.
Sweat the raisins and sultanas in a pan, with a little butter, add the apple juice and a little bit of sugar and reduce until the fruit is swollen.
Take off the heat, allow to cool and then fill the centre of the apple with the sultana and raisin mixture.
Next, lay out three leaves of filo pastry and place an apple in the centre.
Finally, brush the filo pastry with butter, gather all four corners together and bake at 200C/400F/Gas 6 for 20 minutes, until golden.
Serve it using a fork as a handle.
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