What will be in St Nicholas' bag this year? Nobody knows. But we do know what's in this 'bag of Sinterklaas': elstar apple, sultanas and a bit of honey. A super fun snack for the Delicious Evening!

Also needed: 12 cocktail sticks

1. Preheat the convection oven to 200°C.
2. Thaw the filo pastry: about 2 hours outside the fridge in the plastic wrap.
3. Carefully unfold the filo pastry on a cutting board. Use 2 or 3 sheets for 6 pouches. Set 2 sheets aside on a clean work surface.
4. Take a large, sharp knife. Hold the sheets in front of you like an A4 sheet. Cut 3 sheets of filo pastry in three widthwise, then cut in half lengthwise. You now have about 6 equal pieces.
5. With each stack, separate the top sheets of filo pastry and turn a quarter turn once or twice.
6. Clean the apple: peel, remove core and cut into fine pieces.
7. Moisten the edges of each filo pastry bag with oil and fill them with apple pieces (you can fill 4 bags with ¼ apple), 2-3 sultanas, a pinch of cinnamon and finally a drizzle of honey.
8. Gently fold each filo pastry bag closed, secure with a cocktail stick and place in a baking tray or baking dish.
9. Get to work on the last 2 sheets: Follow the procedure from steps 4 to 8.
10. Bake the mince pies for about 20 minutes. Check in between, every oven is different.
11. Let the bags cool down and remove the skewer before serving.

Tip: You can also defrost the filo pastry in the fridge a day in advance.