Baked Apples in Phyllo Pastry
Apples wrapped in crispy pastry and stuffed with an aromatic blend of cinnamon, sugar, almonds and brandy.
As apples are baked, brandy evaporates and penetrates the flesh of the apples and make them very tasty.
A very light, sweet dessert for ending the old year and welcoming the new one.
As apples are baked, brandy evaporates and penetrates the flesh of the apples and make them very tasty.
A very light, sweet dessert for ending the old year and welcoming the new one.
Happy New Year
| work: 00h:30′ | time: 01h:00′ | easy: |
Ingredients (6 servings)
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Peel the apples, remove the seeds using a special tool or a very thin and sharp knife, leaving them intact. Rub them with the lemon cut in two, not to darken. Put in a bowl and set aside for very little. |
Crush the almonds (without peeling them) to look like crumbs. In a small bowl mix the sugar, crushed almonds and cinnamon. Add the brandy, just to wet the ingredients. Mix. |
Take the phyllo pastry, fold in two and cut them in half. We now have 6 pastry sheets. |
Grease well the entire surface of each half sheet and fold it in two. |
 Place in the middle of the prepared apple and with a teaspoon fill the center with the sugar-cinnamon mixture. |
Lift up the edges of the sheet and join over the apple, so that the apple is covered from the sheet. With the help of a brush butter thoroughly all folds of the sheet to stick well and close around the apple. |
Grease an ovenproof dish with lid, which will fit all the apples exactly and place one by one the wrapped apples until the dish is full. Cover with the lid or a baking sheet. |
Bake in preheated oven at 180°C/ 350°F/ Gas 4 for 30'-35' or until cooked. In the last 10 minutes remove the lid to golden the apples. Leave them to get a warm temperature and sprinkle a little powdered sugar and cinnamon. Serve and enjoy a very tasty treat, crunchy from outside and fragrant from inside. |
If you want to make more apples, increase the dosage of the materials and use larger pot or pan.
