CARAMELIZED APPLE PHYLLO CUPS
These Caramelized Apple Phyllo Cups with a gooey, flavorful apple filling taste just like apple pie but are so much easier to make! Use homemade or store-bought phyllo pastry shells, to make these as the perfect bite-sized dessert to share with friends!
Provided by Marie
Categories Breakfast brunch Dessert snacks
Time 20m
Number Of Ingredients 6
Steps:
- Cut apples in slices, then cut slices in half widthwise.
- In a skillet, melt butter over high heat. Add apples and cook for about 2 minutes, browning apples on each side. Reduce to low heat, add honey and cinnamon. Stir well to cover apples.
- Cook for 3-5 minutes until the apples are caramelized and tender. Set aside in a bowl.
- Fill each phyllo cups with 1 tablespoon warm applesauce. Top with caramelized apples and serve immediately (or the applesauce will make the bottoms soggy).
Nutrition Facts : ServingSize 1 cup, Calories 78 kcal, Carbohydrate 12 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 7 mg, Sodium 33 mg, Fiber 1 g, Sugar 9 g
CARAMEL APPLE PASTIS
This beautiful pastis - a sweet phyllo-wrapped pie that evolved in southwest France from the savory meat-filled _b'stilla_s of Morocco - makes an impressive holiday dessert.
Provided by Lillian Chou
Categories Dessert Bake Thanksgiving Apple Almond Fall Winter Honey Phyllo/Puff Pastry Dough Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield 12 servings
Number Of Ingredients 12
Steps:
- Put oven racks in upper and lower thirds of oven and preheat oven to 375°F.
- Reserve 2 tablespoons almonds and evenly spread remaining almonds on a baking sheet, then toast in upper third of oven until golden, 5 to 8 minutes. Remove from oven.
- Increase oven temperature to 400°F. 3Toss apple wedges with lemon juice and 1/4 teaspoon cinnamon in a large bowl.
- Cook 1 tablespoon butter with honey and granulated sugar in a deep 12-inch heavy skillet over moderately high heat, stirring constantly and carefully with a wooden spoon (mixture will foam), until mixture is deep golden, about 6 minutes.
- Carefully add apples (caramel will harden, then liquefy), stirring gently from bottom of skillet to coat apples with caramel, and cook, uncovered, stirring occasionally, until apples are tender, about 10 minutes. Drain apples in a colander set over a large bowl, reserving caramel. Transfer apples to another bowl and stir in toasted almonds. Pour caramel through a fine-mesh sieve into a 2-quart heavy saucepan and discard any solids. Simmer briskly until liquid is reduced to a thick glaze (about 1/3 cup), 5 to 10 minutes. Keep slightly warm or at room temperature.
- Stir together confectioners sugar and remaining 3/4 teaspoon cinnamon and transfer to a fine-mesh sieve or a sifter.
- Brush springform pan with some of remaining butter. Cover stack of phyllo with plastic wrap and a dampened kitchen towel. Keeping remaining phyllo covered, lay 1 sheet on a work surface and brush with butter, then dust lightly with cinnamon sugar. Lift buttered phyllo and gently fit into pan with ends overhanging. Rotate pan slightly, then butter and sugar another sheet and place in pan. (Sheets should not align.) Repeat with 7 more sheets, rotating pan each time so overhang of sheets covers entire rim.
- Spread apple mixture evenly in phyllo shell and smooth top.
- Brush remaining sheet phyllo with butter and dust with some of cinnamon sugar and lay over filling, gently crumpling sheet slightly to fit in pan. Bring edges of overhanging bottom sheets up and over filling and top sheet to enclose. (Phyllo should look rustic, but avoid tall peaks, as they can burn.) Brush top with remaining butter and sprinkle with reserved almonds. Sift cinnamon sugar generously over pastis and bake in lower third of oven until top is golden brown, 30 to 40 minutes.
- Increase oven temperature to 425°F and continue baking until top is deep golden brown and shiny, about 15 minutes. (Some edges may get very dark). Cool pastis in pan on a rack 5 minutes. Remove side of pan carefully and cool pastis 5 minutes. Transfer to a platter and cut into wedges with a serrated knife. Serve warm or at room temperature with caramel sauce.
CARAMELIZED APPLE HAND PIES
Caramelized apples are tucked in a hand pie that no one expects you to share! - Edwina Gadsby, Hayden, Idaho
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, heat butter over medium heat. Add apples; cook and stir 5 minutes. Mix brown sugar, cornstarch and cinnamon; add to apples. Cook and stir 7-8 minutes longer or until apples begin to soften and caramelize. Remove from heat; stir in lemon juice and vanilla. Cool completely., Preheat oven to 400°. On a lightly floured surface, unroll pastry sheets. Roll to 1/8-in. thickness; cut four 5-in. circles from each sheet. Place about 3 tablespoons filling on one half of each circle. Moisten pastry edges with water. Fold pastry over filling. Press edges with a fork to seal or, if desired, pinch edges to seal and flute., Transfer to greased baking sheets. Prick tops of pastry with a fork. Bake until golden brown, 20-25 minutes. Remove from pans to wire racks. , For topping, mix sugar and cinnamon. Brush pies with melted butter; sprinkle with cinnamon-sugar. Serve warm or at room temperature. If desired, top with ice cream.
Nutrition Facts : Calories 369 calories, Fat 20g fat (10g saturated fat), Cholesterol 28mg cholesterol, Sodium 190mg sodium, Carbohydrate 46g carbohydrate (22g sugars, Fiber 1g fiber), Protein 2g protein.
CARAMELIZED APPLE TARTS
This recipe cleverly dresses up frozen puff pastry and a no-bake cheesecake mix. Guests will be delighted to be offered their own individual tarts! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 servings.
Number Of Ingredients 7
Steps:
- Unfold pastry sheets on a lightly floured surface. Cut into eight 4-in. circles. Place on greased baking sheets. Bake at 400° for 15-18 minutes or until lightly browned. Remove to wire racks to cool. , Prepare cheesecake filling according to package directions; set aside. (Save packet of crust crumbs for another use.) , In a large skillet, melt butter and brown sugar over medium heat; stir in cinnamon. Add half of the apples; cook and stir for 10 minutes or until tender. , Remove with a slotted spoon to a bowl. Repeat with remaining apples. Drain cooking juices, reserving 1/3 cup in the skillet; discard remaining juices. Add cream to skillet; cook and stir for 2 minutes., Split each pastry in half horizontally. Top each with 2 heaping tablespoons of cheesecake filling. Top with apple slices and drizzle with caramel sauce. Refrigerate leftovers.
Nutrition Facts : Calories 373 calories, Fat 17g fat (7g saturated fat), Cholesterol 24mg cholesterol, Sodium 330mg sodium, Carbohydrate 52g carbohydrate (29g sugars, Fiber 3g fiber), Protein 5g protein.
PHYLLO CUPS WITH CARAMELIZED ONION HORS D'OEUVRES
We made these tarts, filled with a savory and onion saute, from various different recipes here on zaar and the testing and tasting was the good part! These were served at the Inauguration of our new North Wing, on May 11, here at the home and now we are going to serve them at the opening of 3 extra dining rooms -- what fun and how nice!
Provided by Manami
Categories Onions
Time 50m
Yield 1 tray of hors d'oeuvres
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Melt 2 tablespoons butter or margarine in 10" skillet; add onions. Cook over medium heat, stirring occasionally, until onions are golden and caramelized (7-10 minutes). Stir in remaining filling ingredients. Continue cooking until heated through and no more liquid.
- Set aside. Allow to cool at least 10 minutes.
- Butter the insides of phyllo cups.
- Place phyllo cups on ungreased baking sheet; place about 1 scant teaspoon of onion mixture in center of cups. Top with 1 teaspoon cheese.
- Repeat the process with remaining phyllo cups.
- Bake 5-8 minutes or until golden brown. (Watch them so they don't burn!).
- Serve warm.
- *Filling can be made 1 day ahead. Just bring to room temperature when you are going to make the cups.*.
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