Phyllo Apples With Rum Raisin Sauce Food

APPLE STRUDEL

Steps:

• In a large skillet, combine the apples, granulated sugar, cinnamon, brandy, raisins, and salt. Cook over medium heat, stirring frequently, until the liquid from the apples dissolves and the apples are soft, 10 to 12 minutes. Stir in the walnuts and set aside to cool.
• Preheat the oven to 350°F and set an oven rack in the middle position. Line a 13 x 18-inch baking sheet with parchment paper.
• Wet and wring out a clean dishtowel. Have the melted butter nearby with a brush. Unroll the phyllo and cover it with the plastic wrap from the package (it's usually rolled in a sheet of plastic) or a sheet of wax paper, followed by the damp towel; keep it covered as you work so it doesn't dry out. (Note: if you work quickly, you don't need to be quite as careful about this.)
• Place 1 phyllo sheet on a clean work surface with the long side facing you. Brush the sheet with melted butter. You may find it easier to drizzle a bit of butter on the dough with the brush and then spread it across the dough in gentle strokes. Layer with four additional phyllo sheets, brushing each layer with the melted butter. (You should have a stack of five buttery sheets.)
• Spread half of the panko followed by half of the apple mixture (on top of the panko) in a 3 by 10-inch rectangle about 2 inches from the bottom of the phyllo sheets and about 2 inches from each side. Fold the sides of the phyllo over the filling, then fold the bottom edge of the phyllo over the filling. Roll up jelly-roll style and carefully transfer to the prepared baking sheet, seam side down. Repeat the process with the remaining phyllo sheets and apple filling. Brush the top of the strudels with the remaining butter. With a sharp knife, cut diagonal slits in 2-in intervals through the top layers of the dough just to the filling.
• Bake until the strudels are golden brown, about 30 minutes. Let cool for at least 20 minutes. Transfer the strudels to a cutting board and slice each one into thirds or quarters. Dust with confectioners' sugar, then serve warm or room temperature.
• Note: Readily available baking apples include Granny Smith, Golden Delicious, Fuji, Jonagold, and Honey Crisp. Use a mix of different varieties for best results.
• Note: Phyllo is more forgiving than you think. If it tears, just patch it back together with your fingers.
• Make-Ahead & Freezing Instructions: You can prepare the strudel rolls and refrigerate them for up to 2 hours before baking. You can also wrap the individual rolls in heavy-duty aluminum foil and freeze for a few months; just keep in mind that frozen strudel rolls will take a bit longer to cook. (Leftovers reheat well in a 300°F oven or toaster oven.)

RUM RAISIN SAUCE

Steps:

• In a large saucepan, combine the raisins, 4 tablespoons water, orange juice and pineapple. Bring to a boil. Combine cornstarch and remaining water until smooth; gradually stir into raisin mixture. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in extract if desired. , Cut the ham steak into four pieces. In a large skillet coated with cooking spray, cook ham over medium heat for 1-2 minutes on each side or until browned. Serve with raisin sauce.

RUM-RAISIN APPLE PIE

Steps:

• Heat oven to 400ºF.
• Combine brown sugar, spice and 1/2 cup flour in medium bowl. Cut in 1/4 cup (4 Tbsp.) butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
• Place crust in 9-inch pie plate as directed on package for one-crust filled pie. Place apples in large bowl. Add raisins, granulated sugar, rum, vanilla and remaining flour; mix lightly. Spoon into crust.
• Cut remaining butter into small pieces; place evenly over apples. Cover with crumb topping. Place on baking sheet.
• Bake 30 min. Reduce oven temperature to 350ºF; bake pie additional 30 min. or until apples are tender. Cool.
• Serve topped with COOL WHIP.

BAKED APPLES WITH RUM SOAKED RAISINS

Steps:

• Preheat oven to 350 degrees.
• Place sliced apples and raisins in a greased casserole dish.
• Mix all dry ingredients, sprinkle over apples & raisins.
• Mix lightly to cover apples with sugar/cinnamon mixture.
• Bake for 45 minutes.
• DO NOT over bake, as apples will be mushy.

APPLE STRUDEL WITH RUM

Steps:

• Soak raisins in rum in a small bowl for 30 minutes.
• Preheat oven to 350F and lightly grease a large baking sheet with short sides (such as a jelly roll pan).
• Have your phyllo laid out and covered with a slightly damp towel so it does not dry out.
• Mix sliced apples, raisin mixture, lemon juice, sugar, cinnamon.
• Clear a nice big flat work surface and line with a long sheet of waxed paper to work on (tape it to the counter) (work so the long sides are facing you).
• Lay a sheet of phyllo onto the wax paper and brush with some of the melted butter.
• Sprinkle about 2 tablespoons of the bread crumbs evenly over the butter.
• Place another shet of phyllo on top and repeat 3 times, so that you have 1 more sheet of phyllo left.
• Place the remaining phyllo on top,and this time take your apple mixture and place it in a mound on one of the longer sides of the dough, leaving a border along the edge.
• Untape your wax paper and then use it to carefully roll up the other side of the dough over the filling, folding in the ends and carefully place onto the baking sheet, seams down (remove the wax paper once you have your strudel safely in position on your pan).
• Combine egg and water and brush over the strudel, then sprinkle with nuts.
• Bkae in the middle of the oven for about 30 minutes, or until golden.
• Allow to cool slightly before serving, then dust to taste with powdered sugar.

COPYCAT FAMOUS DAVE'S® DRUNKEN RUM APPLES

Steps:

• Stir apples, sugar, cinnamon, and nutmeg together in a large saucepan. Pour rum into apple mixture and stir until apples are evenly coated and a thick sauce forms.
• Bring apple mixture to a boil over medium heat and cook, stirring frequently, until apples are soft, about 20 minutes. Cool for 5 to 10 minutes before serving.