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
CARAMELIZED APPLES IN PHYLLO TARTS
Phyllo is neither the culinary bully nor nutrition nightmare that it is commonly thought to be. Quick hands and a good pastry brush or nonstick cooking spray are all you need to make delicious pastries. You can use muffin tins for the tart shells or make a single tart in a 6-inch cake pan.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees. On a work surface,stack the phyllo sheets and cut out four 7-inch squares (12 total), discarding the scraps. Stack the squares between 2 sheets of wax paper and cover with a kitchen towel.
- Spray the countertop and 4 individual ring molds with nonstick cooking spray. Lay a square of phyllo on the counter and sprinkle with some of the 2 teaspoons of sugar; lay a second square on top, brush with the melted butter, and sprinkle with sugar. Cover with a third layer and sprinkle with sugar.
- Work the phyllo into the ring mold as you would a handkerchief into a pocket, letting the edges overhang. Repeat with the remaining phyllo. Place the molds on a parchment-lined baking sheet and bake for 10 to 12 minutes, or until golden brown. Carefully transfer the phyllo shells to a rack.
- Combine the apples, lemon juice, and apple juice and set aside. In a nonstick skillet, melt the butter over medium heat. Add 1 tablespoon sugar and caramelize for 3 minutes, or until golden brown. Remove from the heat, add the Cognac, and stir with a wooden spoon. Return the pan to the heat, add the spices and apple mixture, and cook, stirring occasionally, until the apples are tender, about 5 minutes.
- Divide the apples among the shells and sprinkle with crystallized ginger.
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
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 8
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.
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
Steps:
- 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
EASY CARAMEL APPLE TART
What's better than a 5-ingredient dessert ready in less than 30 minutes? This crescent tart is topped with caramelly dulce de leche and apples, and then, just to take it over the top, we added a drizzle of even more dulce de leche.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 30m
Yield 12
Number Of Ingredients 5
Steps:
- Heat oven to 375°F. Spray cookie sheet with cooking spray; unroll sheet onto cookie sheet. Press into 12x9-inch rectangle. If using crescent rolls, press seams together. Bake 10 to 13 minutes or until golden brown.
- Meanwhile, in 10-inch nonstick skillet, cook butter, apples and sugar over medium-high heat 6 to 8 minutes, stirring frequently, until apples are just tender.
- Spread 1/2 cup of the dulce de leche onto warm crescent crust, leaving 1/2-inch border; carefully arrange cooked apples in single layer over top. In small microwavable bowl, microwave remaining 1/4 cup dulce de leche uncovered on High 10 to 20 seconds or until thin enough to drizzle. Using fork, drizzle over apples. Serve warm.
Nutrition Facts : Calories 170, Carbohydrate 30 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 20 g, TransFat 0 g
CARAMELIZED ONION PHYLLO TARTS
Make and share this Caramelized Onion Phyllo Tarts recipe from Food.com.
Provided by Paula
Categories < 60 Mins
Time 45m
Yield 30 tarts
Number Of Ingredients 6
Steps:
- In a large saute pan, sweat the onions in the butter and sugar until browned and softened, about 10 to 15 minutes.
- Add the hot water and bouillon and bring mixture to a boil.
- Turn heat down and simmer uncovered until liquid has been reduced, approximately 5 to 7 minutes.
- Set mixture aside to cool a bit and then add cheese, stirring well to incorporate.
- Place about 1 heaping teaspoon measure into each phyllo cup.
- Bake in a preheated 375* oven for 10 to 15 minutes.
- Can be served hot or room temperature.
Nutrition Facts : Calories 36, Fat 2, SaturatedFat 1.2, Cholesterol 5.3, Sodium 33.8, Carbohydrate 3.2, Fiber 0.2, Sugar 0.5, Protein 1.3
CARAMELIZED APPLE TART
This rustic tart takes its inspiration from the French tarte tatin. Use our Pie Dough recipe for the crust.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h30m
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees. On a floured work surface, roll out pie dough to a 1/8-inch thickness (or unfold store-bought dough). Invert a 9-inch plate on top of dough; trim dough around plate with a sharp paring knife to form a round (discard scraps, or save for another use). Refrigerate until needed.
- Assemble the tart in a 10-inch cast-iron skillet. Press softened butter evenly into the bottom of the skillet, then sprinkle with the sugar. Arrange apple wedges in a circle around edge, then fill in the center with remaining wedges. Place skillet over medium heat, and cook until sugar mixture is light amber in color and bubbly, 8 to 10 minutes (syrup might brown unevenly).
- Transfer to oven; cook until apples have softened, about 30 minutes. Carefully place dough round on top; bake until golden brown, about 15 minutes more.
- Let cool, about 20 minutes. Run a knife around edge of skillet; invert tart onto a serving platter. Replace any apples that may have stuck to bottom of skillet; drizzle with any remaining pan juices. Serve warm or at room temperature.
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