APPLES IN PHYLLO
This is the BEST (non-chocolate) dessert I have ever made. I must credit the idea for the recipe to my boss's husband, Harold. When I made these for the family at Christmas time, I had a hard time convincing everyone that I actually made them and didn't buy them from a pastry shop (and I'm known for my desserts)! Please try them...they are EXCELLENT!
Provided by MMers
Yield 18 bundles
Number Of Ingredients 11
- Mix apples with lemon juice to prevent browning.
- Mix in remaining ingredients below apples.
- Follow directions on phyllo package to keep sheets from drying out.
- Cut phyllo sheets in half lengthwise (not crosswise).
- Working quickly, place one cut sheet of phyllo on damp towel (short end towards you) and brush sparingly with melted butter.
- Sprinkle with 2 teaspoons walnut crumbs.
- Place another half sheet over the first, brush with melted butter.
- Place 1/2 cup of filling on short end of phyllo approximately 2 inches from edge.
- Add some of the juice from the filling as you make each bundle (don't worry if it leaks a little as you roll).
- Fold end over filling, roll once then fold in both sides by one half inch.
- Roll to other end.
- Press side seams and place on a baking sheet which has been sprayed with Pam.
- Cover with damp towel.
- Repeat with remaining phyllo dough and filling.
- One large baking sheet should hold 9 bundles.
- Once tray is full, brush each bundle with melted butter and bake in preheated 400 degree oven for about 24 minutes.
- Make second tray while first one is baking.
- As soon as bundles are done, remove from oven and tilt baking sheet.
- Brush the run-off juice over each bundle while still warm.
APPLE PHYLLO CORNUCOPIAS
- Peel and core apples and cut into small chunks.
- In a small saucepan over medium heat, melt the butter. Add apples, sugar, spices, vanilla, and lemon juice and cook until apples are soft but still firm, about 10 minutes. Chill on a plate.
- Heat oven to 400 degrees. Unroll phylo dough and cover with a damp towel. Remove 4 sheets from pile (do not separate) and brush top with walnut oil. Cut into thirds lengthwise. Remove 4 more sheets, cut one strip the same size as the others, and brush with oil. (Wrap remaining dough in plastic; refrigerate or freeze).
- Spoon apple mixture onto ends of strips. Roll into free-form cone shapes, loosely gathering and folding back excess dough.
- Place cones on a baking sheet seam side down and bake for 30 minutes or until golden brown. Serve with vanilla ice cream.
CRANBERRY, APPLE, AND MAPLE PHYLLO
- Preheat oven 400 degrees. Brush a baking sheet with butter. Lay 1 phyllo sheet on the baking sheet, brush with some of the butter, and sprinkle with some of the cinnamon. Repeat layering with remaining phyllo sheets. Bake until crisp and golden brown, about 10 minutes.
- Remove from oven, and brush top gently with 2 tablespoons maple syrup. Place a row of apple wedges along one short side, with rounded edges facing out. Make a second row of apples next to the first row, overlapping the rows slightly and staggering the wedges so that the rounded edges of the second row fall in between the rounded edges of the first row. Cut wedges as needed to fill gaps at ends of each row. Scatter cranberries over top. Drizzle with 3 tablespoons of the remaining butter and remaining 3 tablespoons maple syrup, and sprinkle with sugar.
- Bake until apples are just cooked and cranberries have softened, about 25 minutes. Let cool slightly.
- Before serving, whisk cream until soft peaks form. Cut tart into squares. Drizzle with maple syrup, and serve with whipped cream on the side.
CREAMY APPLE CORNUCOPIAS
Give new life to ice cream cones with Creamy Apple Cornucopias. A fun new way to use cones, Creamy Apple Cornucopias are a great fall-themed treat that's sure to please kids and kids at heart.
Provided by My Food and Family
Yield 8 servings
Number Of Ingredients 7
- Beat pudding mixes and apple cider in medium bowl with whisk 2 min. Stir in COOL WHIP.
- Refrigerate 15 min.
- Chop apple; stir into pudding mixture. Spoon into waffle cones; top with nuts and sprinkles.
Nutrition Facts : Calories 270, Fat 4 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
- Mix flour, sugar and salt together. Using an electric mixer and paddle, add all the butter and mix on lowest speed until mixture resembles cornmeal.
- Add water in a continuous stream and blend only until the mixture forms a mass. Divide dough into two portions, and wrap and chill for 15 minutes.
- When the dough is chilled, roll each portion into a 12-inch by 14-inch rectangle, about one-quarter-inch thick. Place on a cookie sheet covered with plastic wrap, separating each layer with a sheet of plastic wrap or waxed paper.
- Form a cornucopia shape using aluminum foil: Start with a piece 12 inches by 22 inches and make a cone shape 12 inches long and six inches wide at the open end. Then cut four or five pieces of 24-inch by 12-inch foil. Stuff each piece into the cone-shaped mold until it is solidly filled.
- Place one layer of the pastry on a floured board and cut into 24 to 28 three-eighth-to one-half-inch strips, 14 inches long. Place 22 of the strips on a piece of wax paper on a cookie sheet.
- Using the remaining strips, begin to weave each strip into the strips on the table, creating a tight lattice and leaving no space between the strips. (Eighteen strips by 22 strips makes a 12-inch-by-14-inch woven square.) Chill the woven square until firm, about 15 to 20 minutes.
- Cut the remaining layer of pastry into 24 to 28 strips, three eighths-inch wide.
- Prepare an egg wash with the eggs and heavy cream, and set aside.
- Place aluminum-foil cornucopia diagonally across the woven square, with the open end pointing toward the bottom left hand corner of the woven pastry square and the tip of the cone pointing toward the upper right corner.
- Fold the top left corner of the woven pastry square over the aluminum cone and toward the bottom right corner.Continue to roll toward the bottom right corner, tucking in the ends of the pastry as you go.
- Let the covered foil cone rest on the edge of the pastry sealing it, it should be completely covered.Tuck any loose ends at the tip end of the cornucopia underneath it. Moisten fingers with water to help seal the ends into the woven body.To finish the open end, fold the loose ends back on top of the cornucopia and crimp the edge. Chill until firm, one-half hour or more.
- Preheat oven to 375 degrees.
- Use a narrow brush to paint the egg and cream glaze on the cornucopia. Bake till golden brown, about 20 minutes.
- Let the cornucopia stand until completely cool. Pull out each piece of aluminum foil from inside the foil mold. When the mold is empty, pull the foil mold away from the pastry and gently collapse the mold inside the cornucopia. Slowly work it out of the pastry.
- To serve, fill with summer fruit - red raspberries, yellow raspberries, strawberries, blueberries.
Nutrition Facts : @context http, Calories 290, UnsaturatedFat 7 grams, Carbohydrate 21 grams, Fat 21 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 13 grams, Sodium 54 milligrams, Sugar 1 gram, TransFat 1 gram
CARAMEL APPLES IN PHYLLO
This recipe comes from the "Cooking for Friends" section of a November 1985 issue of Bon Appetit magazine.
Provided by Leslie in Texas
Yield 12 serving(s)
Number Of Ingredients 8
- Melt 6 tablespoons butter in heavy large skillet over medium heat.
- Add sugar and water and bring to a boil.
- Reduce heat and simmer, stirring constantly, until sugar dissolves.
- Add apples and cook until tender, turning often, 20 to 30 minutes.
- Remove apples, allowing excess syrup to drip back into pan; transfer to rack to cool.
- Reserve syrup in skillet.
- Preheat oven to 350 degrees.
- Place 1 phyllo sheet on surface (keep remainder covered to prevent drying) and brush with melted butter; fold in half crosswise and brush with butter.
- Arrange one apple half cut side down at one short side.
- Fold long sides over apple, then roll up, enclosing apple.
- Arrange seam side down on baking sheet.
- Repeat with remaining apples.
- Brush phyllo with remaining melted butter; bake until golden brown and crisp, about 15 minutes.
- Boil reserved syrup over medium-high heat until slightly thickened and amber in color.
- Spoon syrup over phyllo and sprinkle with cinnamon.
- Garnish with whiped cream and serve.
Nutrition Facts : Calories 242, Fat 10.8, SaturatedFat 6.4, Cholesterol 25.4, Sodium 161, Carbohydrate 36.2, Fiber 2, Sugar 23.9, Protein 1.6
APPLE TART IN PHYLLO
- Heat oven to 400 degrees.
- Combine apples, dried fruits, pecans, cinnamon, lemon juice, sugar, lemon rind, candied ginger and flour in a bowl and mix well.
- Unwrap phyllo and cover with wax paper and damp towel. Keep covered when not in use to prevent drying out.
- Heat butter and add oil.
- Using some of the butter mixture, lightly grease a baking pan, about 12 inches by 18 inches. (The pan can be as large as the sheets of phyllo, and brands differ in size. If they are too large for the pan, trim them.)
- Arrange 1 sheet of phyllo on bottom of pan and brush lightly with butter mixture. Repeat, buttering between sheets, using 8 sheets in all.
- Spread apple filling evenly over phyllo and top with another sheet, brushing lightly with butter. Repeat, butter each sheet, using 8 sheets in all, brushing the top sheet with butter. Cut phyllo all the way through into 12 rectangles.
- Bake in lower third of the oven for 25 minutes; reduce heat to 350 degrees and continue baking 25 minutes longer, until top is brown. Cool. Serve at room temperature.
Nutrition Facts : @context http, Calories 365, UnsaturatedFat 9 grams, Carbohydrate 63 grams, Fat 12 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 136 milligrams, Sugar 40 grams, TransFat 0 grams
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Top Asked Questions
How to Cook Apple phyllo?INSTRUCTIONS. In a medium saucepan, add apples, sugar, vanilla, orange/lemon peel, cinnamon and cornstarch. Heat on med-low stirring every so often. Cook for about 5 minutes or until the apple mixture thickens. Remove from heat. Remove phyllo dough from package and have a damp towel ready so you can keep the phyllo sheets covered as you work.
How do you make apple pie filling with phyllo?Sprinkle a little brown sugar on top. Repeat the process with the remaining phyllo sheets. Now, with the sheet pan placed horizontally (one long edge of phyllo facing you), spoon the apple filling somewhat towards the middle leaving about a 2-inch boarder of phyllo all around.
How to make apple turnovers with phyllo dough?Apple Turnovers using Phyllo Dough 4 medium apples diced, quite small (I use granny smith) 2 tbs Butter 2 tsp lemon/orange peel 0.25 cup sugar (up to 1/3 cup depends on tartness) 1 tsp vanilla extract 1 tbs cornstarch 1 tsp cinnamon 0.5 pack phyllo sheets 0.5 stick butter melted (more or less) powdered sugar for dusting Peel and dice apples.
Can you use phyllo dough for apple strudel?Easy Apple Strudel with Phyllo. Homemade apple filling rolled in layers of paper-thin phyllo makes a light, flaky, and extra crispy apple strudel. This easy apple strudel with phyllo dough is the perfect dessert for a small crowd.