Marinate the cranberries in brandy.
Cut off the tops of chestnuts, and boil the bay leaf in water until tender.
Peel the finished chestnuts and mash them into pieces.
Preheat the oven to 175 °C.
Peel the apples and cut them into very small pieces, add the zest and juice.
The bun is divided into 2 parts. Whisk in a blender and add to the apples.
Put the second part of the bun in a blender, add nutmeg, ginger, cloves, cinnamon, nuts, sugar and whisk until crumbly. Add to the apples.
Add cranberries, melted butter (75 g) and chestnuts to the filling. Mix well.
Melt and cool the butter (75 g), grease the muffin pan with butter.
Brush the Filo sheet with butter and fold in half.
Brush with butter and fold in four. Lubricate with oil again and place 2 full tablespoons of filling in the center.
Connect the opposite ends of the dough...
... turn up the corners to make a pouch.
Put it in a mold, brush with butter and sprinkle with sugar. Secure the edges by piercing with a cinnamon stick.
Bake for 40-50 minutes until golden brown.
Serve, sprinkled with powdered sugar and cinnamon to taste. Garnish with mint.