Preheat the oven to 180'C.
Chop the candied peel.
To make the filling, place the dried fruit in a bowl with the brandy and stir. Cover and leave to soak for 1 hour or until the brandy has been absorbed.
Peel, core and grate the apple. Break the walnuts into small pieces and zest the lemons. Mix with the soaked fruits.
Lay the sheets of filo pastry out, stacking them on top of each other. Cut the stack into six 15cm squares, trimming off the excess pastry. You will have 36 squares in total. Brush each square very lightly with melted butter and layer them, with the corners offset, to make 12 stacks of 3 squares each.
Place about 1 tbsp of the fruit mixture on each stack, then gather up the edges and pinch together at the top to enclose the filling.
Place the pastries on a non-stick baking sheet and brush lightly with the remaining butter. Bake for 12–15 minutes or until golden brown. Serve warm, dusted with icing sugar.
«To intensify the flavour add ground cinnamon and cranberry liqueur. Also try serving the pastry parcels with vanilla ice-cream as an afternoon snack. »