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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 12 |
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This recipe comes from the Cooking for Friends section of a November 1985 issue of Bon Appetit magazine. Ingredients:
6 tablespoons butter (3/4 stick) |
1 cup sugar |
1 cup water |
6 firm tart apples, peeled, cored and halved lengthwise |
12 phyllo pastry sheets |
1/4 cup butter, melted (1/2 stick) |
cinnamon |
sweetened whipped cream |
Directions:
1. Melt 6 tablespoons butter in heavy large skillet over medium heat.
2. Add sugar and water and bring to a boil.
3. Reduce heat and simmer, stirring constantly, until sugar dissolves.
4. Add apples and cook until tender, turning often, 20 to 30 minutes.
5. Remove apples, allowing excess syrup to drip back into pan; transfer to rack to cool.
6. Reserve syrup in skillet.
7. Preheat oven to 350 degrees.
8. 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.
9. Arrange one apple half cut side down at one short side.
10. Fold long sides over apple, then roll up, enclosing apple.
11. Arrange seam side down on baking sheet.
12. Repeat with remaining apples.
13. Brush phyllo with remaining melted butter; bake until golden brown and crisp, about 15 minutes.
14. Boil reserved syrup over medium-high heat until slightly thickened and amber in color.
15. Spoon syrup over phyllo and sprinkle with cinnamon.
16. Garnish with whiped cream and serve.
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