Wednesday, December 23, 2009

apple phyllo pastry

My fennel-kale phyllo pastries are wonderful, but the phyllo was larger than the space I planned for it to sit so it got pretty beat up and I want to use it up.

So, what to do with phyllo? Well, I do have apples and dried cranberries I've been wanting to use up ...

  • apples, chopped (2 large ones was all I had but more would be good)
  • dried cranberries, soaked in rum or bourbon for a couple of hours or overnight (1/4 c)
  • pecans or almonds, chopped or sliced (1/2 c)
  • sugar (to taste - I used 2 T brown sugar)
  • cinnamon (I like a LOT of cinnamon, so about 1-2 T; nutmeg is also good but I'm not a real fan)
  • lemon juice (Meyer's lemon juice, about 1 T)
  • dash salt
Mix together and simmer on the stovetop until apples soften a bit - about 10-15 minutes. (Adding cornstarch w/water to thicken it would be a good step but I just was so not in the mood for Argo.)

Melt 2-3 T butter w/2 T honey. Lay out a sheet of phyllo and lightly brush it with butter/honey; add another sheet and repeat. I had 10 sheets of phyllo to use up, but about 5 would be good or anything in between.

Put filling on phyllo and roll up like a jelly roll - or put on parchment and tuck up (like picture above) and bake at 350 for 30-45 minutes, until phyllo is browned.

The melted butter makes it not really low fat, but it's so much better than a pie crust. This would be great with whipped cream or vanilla ice cream!


  1. Actually, I'm defrosting a pack of phyllo sheets in the fridge RIGHT NOW...I've had it for a while, but just haven't used it. ^_^ I made a fruit and nut phyllo before, with dried mangos, walnuts and pecans. The recipe is here:

    It was tasty! This time...I'm thinking I might use phyllo with some bits of chicken or something...not sure, but getting ideas from your recent phyllo posts, hee hee...=)

  2. Oh, I know this is all late, but I did make a chicken phyllo wrap, where the fillings were of diced chicken, onions and sauce...but the pictures didn't quite come out well.

    I had on hand one sheet of puff pastry left though, so, inspired by your recipe, I made an apple puff pastry apple pie! =) The picture didn't come out well, but here's the filling part:

    - 2 firm apples, diced.
    - 1.5 tsp lemon or orange juice
    - 2 T brown sugar
    - 1/2 C sugar
    - 1/4 tsp salt
    - 1/4 tsp cinnamon
    - dash nutmeg
    - 2 T butter, cut up.

    All that was tossed together and heated on a saucepan till the apples were soft (6-8 minutes), and cooled to room temperature...

    Then it was filled into puff pastry triangles (I made only 4) that were sealed with the tines of a fork. A few slits were cut on top of them so that they could vent, and they were sprinkled all over with sugar and baked at 400 degrees F for about 15-20 minutes...and yummy! Apple Turnovers were made! ^_^

    Great warm, served with vanilla ice cream (sprinkle some cinnamon on top if you dare!), or cooled later as a yummy snack.

    Though the puff pastry is nice, it was the filling that was my favorite. =)