Phyllo Wrapped Baked Stuffed Apples Food

EASIEST EVER BAKED STUFFED APPLES

Steps:

• Heat the oven to 425 degrees F.
• Trim the tops and scoop out the center and the seeds of each apple and rub the edges of the trimmed fruit with the lemon. In a medium bowl, combine the butter, cereal, sugar, and walnuts. Fill the apples with the cereal mixture. Set the apples upright in muffin tins and bake until tender and bubbly, about 20 minutes. Transfer to serving dishes, top with ice cream and serve hot.

PHYLLO-WRAPPED BAKED STUFFED APPLES

Steps:

• Preheat oven to 350°F.
• In a medium mixing bowl, combine oats, brown sugar, cinnamon, nutmeg and cloves. Stir in 1/4 cup butter, tossing with a fork until crumbly texture achieved.
• Place one phyllo leaf on a dry kitchen towel and lightly brush with butter, using remaining 1/4 cup of melted butter. Place a second leaf on top of first phyllo leaf and brush with butter. Repeat until four leaves have been used.
• Place peeled and cored (whole) apple in center of layered phyllo. Gently pick up sides of phyllo and gather evenly around apple. Do not enclose apple. Leave the top of the apple exposed and the phyllo edges open. Brush butter lightly around exterior of apple. Repeat process with remaining three apples.
• Pack oat stuffing mixture into cored center of each apple. Mound remaining stuffing atop exposed portion of apple.
• Place each wrapped and stuffed apple in a baking dish, leaving space between so they do not touch.
• Bake for 40-45 minutes or until phyllo and topping are golden brown and crisp, and apple is tender.
• Serve warm.

APPLES IN PHYLLO

Steps:

• 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.

LAYERED APPLE PIE WITH PHYLLO CRUST

Steps:

• Preheat oven to 325°F. Brush pie pan with about 1 Tbsp. butter.
• Whisk granulated sugar, brown sugar, and cinnamon in a medium bowl.
• Place 2 phyllo sheets on a work surface with the long side facing you; keep remaining phyllo covered with plastic wrap. Using pastry brush, lightly brush entire surface with butter, then sprinkle 1 Tbsp. cinnamon sugar on right half of phyllo. Fold left half of both sheets over to enclose sugar. Brush surface lightly with butter. Press folded phyllo, buttered side down, into center and edges of prepared pan, leaving an equal overhang on two opposite sides. Repeat with remaining phyllo sheets, rotating where the overhang lies to create a star-like pattern.
• Pour lemon juice into a large bowl. Very thinly slice apples crosswise into rounds with mandoline (about 1 mm thick), transferring to lemon juice and tossing gently to coat as you go.
• Layer apple slices in phyllo-lined pan, overlapping in concentric circles to form a single even layer. Sprinkle with 1 Tbsp. cinnamon sugar. Repeat with remaining apple slices, sprinkling with 1 Tbsp. cinnamon sugar between each layer and pressing firmly with clean hands to compact. Repeat until pan is full, then sprinkle top with 2 Tbsp. cinnamon sugar (you may have leftover cinnamon sugar depending on the size of your apples; save for another use).
• Place pie pan on a rimmed baking sheet and tent with 2 pieces of overlapping foil, making sure phyllo crust is fully covered. Bake pie 2 hours. Remove foil and continue to bake until crust is golden brown, 15-20 more minutes. Transfer to a wire rack. Using a clean pastry brush, brush juices from the edges of filling over top to create a shiny glaze. Let cool completely (apples will collapse and set as pie cools; this is okay) before serving.
• Do Ahead
• Pie can be made 1 day ahead; store at room temperature.

CARAMELIZED APPLES IN PHYLLO TARTS

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.