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4 apples (McIntosh or Rome)
2 tablespoons brown sugar
1 teaspoon cinnamon
4 tablespoons uncooked oatmeal
1 cup chopped pecans
2 tablespoons butter
4 sheets phyllo pastry
1 cup melted butter (for brushing Phyllo)
2 tablespoons maple syrup
2 tablespoons brown sugar
2 teaspoons unsalted butter
4 tablespoons water
2 ounce double cream (found that you can substitute half and half, leave
out the lemon, add extra butter - JL 3/3/3)
1 tablespoon lemon juice
2 tablespoons walnuts halves or pecan halves
1. Preheat oven to 375F. Grease baking sheet. Add a quarter inch of hot water
to 9x12 baking dish.
2. Core apples and peel about an inch of skin from top.
3. Mix sugar, cinnamon, oatmeal and pecans and fill apples. Dot each with half
tablespoon butter.
4. Set upright in water in dish and bake uncovered about 20 minutes. Do not
over bake.
5. Cut 3-inch strips across narrow length of phyllo sheet. Cut a whole stack
at one time. Using melted butter, brush top of stack, and peel off strip to
side. Repeat with second strip on stack; place at 90 degree angle across first
strip. Repeat with next two strips, forming a star, or asterisk, shape . Place
one filled baked apple in centre of asterisk, and, using spatula or hands, scoop
up all strips and apple, turning upside down at same time. Twist excess phyllo
gentle to form what will be, when the apple is righted again, a topknot.
6. The wrapped apples may be left out overnight; the phyllo will dry out but
the performance and taste are not affected.
7. Next morning, return wrapped apples to preheated oven on baking sheet (greased
or on parchment paper - no water in pan now) for 7 minutes. Meanwhile, make
sauce.
8. Put syrup, sugar and butter in small pan. Stir over low heat with wooden
spoon until sugar has dissolved. then raise heat and cook, stirring, until mixture
is smooth and thick.
9. Add water, bring to boil, and boil and stir 3 minutes. Stir in cream, return
to the boil for a further 2 minutes. Add lemon juice and walnuts, stir over
gentle heat for another minute and serve over wrapped apples.
Rog & Jim
Toronto Downtown Bed and Breakfast
I was looking in my Company's Coming Low Fat Cookbook today and noticed a recipe for apples in phyllo. Similar to TDBB's apple recipe except you peel and cut of the apples into slices and cook on the stove for a few minutes in brown sugar, lemon juice and cinnamon. Then you line a pie plate with 3 whole sheets of phylo done in a criss cross fashion (like an asterisk) the six "tails" will hang over the side. Brush with butter or spray with oil, sprinkle on 1/4 cup of graham cracker crumbs, fill with the warm apple mixture. Then fold the six "tails" of phyllo into the middle, spray again with oil, sprinkle with sugar and cinnamon and bake for 30 minutes at 350. Ends up looking something like an apple pie. Cut into wedges and serve with sauce. It says it feeds 8 to 10 but I think 6 would be better. Don't forget this a low fat/low calorie book so the portions are going to be smaller than normal.
Chef Rob Feenie's recipe:
250 ml sugar
200 ml maple syrup
50 ml water
1 tbsp cornstarch, diluted in a little water
4 tbsp whiskey
1/2 cup toasted walnut pieces
In a small saucepot bring sugar, water, and maple syrup to a boil. Remove from
heat and whisk in cornstarch. Place back on heat and while whisking continously,
bring to a boil. Remove from heat when slightly thickened. Stir in whiskey and
toasted walnuts. Remove from heat and allow to cool.
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