Peel the apples, cut into quarters and remove the core.
Place the sugar in a saucepan and melt without stirring to form a caramel. Add the apples, butter and cinnamon. Coat the apples in the caramel and keep on a low heat for 5 minutes until the apples begin to soften. Remove from the heat and leave to cool.
Preheat the oven to 180'C.
Melt the butter in a saucepan. Separate the sheets of filo pastry. Brush one with butter and then sprinkle with 1/4 of the sugar.
Repeat this process until you have 4 layers of filo pastry stuck together.
Finish the top with a final brushing of butter, caster sugar and pistachio nuts.
Bake in the oven for 10 minutes until crispy. Allow to cool and then break the pastry into large shards.
Scrape the seeds from the vanilla pod.
Place the milk, vanilla pod and seeds into a saucepan and bring to the boil.
Place the egg yolks, cornflour and caster sugar into a bowl and whisk until pale and creamy. Pour the hot milk into the egg mixture and whisk to combine. Pour the mixture back into the saucepan and bring to the boil. Lower the heat and cook for 3 minutes stirring continuously. The custard will thicken as the cornflour cooks.
Serve the toffee apples with a shard of the filo and a generous amount of custard.
«Vary the fruit in this apple according to what is in season. It will work equally well with pears and plums.»