Caramelized Apple Phyllo Cups Food

SALTED CARAMEL-APPLE STRUDEL

Steps:

• Make the caramel: Combine the granulated sugar, 1/3 cup water and the salt in a large skillet over medium heat, stirring just until the sugar dissolves. Cook, gently swirling the skillet occasionally but not stirring, until amber, 8 to 10 minutes. Brush any sugar crystals off the side of the skillet with a wet pastry brush. Remove from the heat and whisk in 3 tablespoons butter and the vinegar (the mixture will bubble).
• Add the apples and cook, stirring occasionally, until soft, about 12 minutes. Strain the apples and transfer to a bowl; set the caramel aside. Toss 1 tablespoon gingersnap crumbs and the cinnamon with the apples; let cool completely.
• Melt the remaining 5 tablespoons butter in a small saucepan over medium-low heat. Let cool, then skim off the foam and discard. Spoon the melted butter into a bowl, leaving any solids in the pan.
• Position a rack in the lower third of the oven and preheat to 375 degrees F. Line a baking sheet with parchment paper. Place a sheet of phyllo on a clean kitchen towel or piece of parchment with a long side in front of you. (Keep the remaining phyllo covered with a damp towel.) Lightly brush the phyllo with some of the melted butter and sprinkle with granulated sugar. Layer another sheet of phyllo on top; brush with more butter and sprinkle with more sugar. Repeat with the remaining 4 sheets of phyllo. Sprinkle the remaining 2 tablespoons gingersnap crumbs on top.
• Spoon the apple filling onto the phyllo in a strip along the bottom edge, leaving a 1-inch border. Use the towel or parchment to help roll the phyllo into a log, starting at the bottom edge. Place seam-side down on the prepared baking sheet. Brush with more butter and sprinkle with more granulated sugar. Make a few slits on top with a knife to vent. Bake until golden brown, 30 to 35 minutes.
• Beat the heavy cream in a bowl with a mixer on medium speed until soft peaks form, then gently fold in some of the reserved caramel (you may need to whisk the caramel first to loosen). Dust the strudel with confectioners' sugar and cut into pieces. Serve with the caramel whipped cream and more caramel; sprinkle with salt.

CARAMEL APPLES IN PHYLLO

Steps:

• 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.