1.   Cover the cake drum with the sandpaper, securing it on with glue and folding the edges under neatly.

2.   Fold edges of foil together and crimp to from an airtight seal.

3.   Fold the edge under the bottom crust and pinch them together to seal, making a raised rim all around.

4.   Fold edge of bottom pastry back over ends of the lattice strips, pleating it at regular intervals, to make a neat border.

5.   Fold the edges over to seal the purse.

6.   Fold the edges over, seal securely, and then crimp.

7.   Fold edges of first crust over second to seal in filling.

8.   Fold edges of phyllo up and over to seal all around.

9.   Fold edges under and flute.

10.   Fold edge of dough over edge of apples.