Preheat oven to 350°F (175°C). Put Apple Cider Jelly, pecans and angelica into a bowl. Stir in calvados or brandy and let stand 1 hour.  Grease a baking sheet.  Core apples and place on greased baking sheet.  Spoon jelly mixture into apple cavities. Bake in oven for 15 to 20 minutes.  Remove and cool. Lay 4 sheets or filo pastry on a flat surface.  Brush liberally with melted butter, then cover each greased sheet of filo pastry with another sheet of filo pastry at a 45 degree angle.  Place an apple in the center of each filo pile and gather up pastry around the apple to make an 8 pointed bundle.  Tie with string and place on baking sheet.  Bake 10 to 15 minutes. Remove string, dust with powdered sugar and tie with a ribbon.  Serve immediately.

Strawberry Tart with Strawberry and Wild Strawberry confiture

1 fully baked 9“ tart shell
1 jar Strawberry and Wild Strawberry confiture
1 tbl sugar
2 cups fresh strawberries, sliced
2 kiwi sliced

Spread a ½ jar Strawberry and Wild Strawberry confiture over the bottom of the tart shell. Cover decoratively with fresh sliced strawberries and kiwi. Strain remaining confiture, add sugar and heat till bubbly and slightly reduced . Brush lightly over strawberries to glaze.