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Recipes - and - RecipesFrom the Foodland Ontario 2004 calendar
Prep time: 25 min.
Cooking time: about 40 min.
Serves 6 to 8
Ingredients:
½ cup unsalted butter
½ cup granulated sugar
6 cooking apples, peeled and cut into wedges.
1 cup cranberries, fresh or frozen
1 teaspoon vanilla extract
9 sheets phyllo pastry
½ cup icing sugar
½ cup sliced almonds
Method:
In large skillet, melt half of the butter over medium heat. Stir in granulated sugar and heat stirring until melted. Add apples and cook, stirring often until they start to turn golden (7 to 10 min.) Add cranberries, and cook another 5 min. Remove from heat, stir in vanilla. Let cool. Melt remaining butter.
Place the ring of a 10 in. springform pan on greased baking sheet. (do not use the bottom!) Grease the form.
Lay one sheet of pastry on working surface and brush lightly with some of the melted butter. Sprinkle lightly with some of the icing sugar. Keep remaining sheets from drying out by placing damp tea towel on top. Crumple or scrunch up the coated sheet of phyllo, and place inside the springform ring, not letting it come up the sides of the form. Sprinkle with some of the almonds. Repeat to make 4 layers of crumpled pastry.
Spoon apple/cranberry mixture in the center, leaving a one inch space around
the edge.
Brush one more sheet of pastry with butter, sprinkle with icing sugar and crumple
over the apples making the sheet go to the edge of the form. Sprinkle with remaining
almonds.
Butter and sugar three more sheets of pastry, and crumple loosely into 3 large roses to cover the top. Butter and sugar the last sheet and crumple into a smaller rose for the center.
Bake in 350 degree oven for 15 min, sprinkle with any remaining sugar and bake at 400 degrees or until golden.
Let cool slightly, remove spring form pan side, and place on plate. Cut into wedges to serve. Serve with sweetened whipped cream.
I have not done this, but think it should be really nice!
Lore
Schaferhof Bed & Breakfast
In the Heart of Niagara
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