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Pommes en Papillote

by Michele Pesula Kuegler | October 30th, 2009 | Desserts, Recipes
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Pomme en PapilotteSometimes a Sunday just begs for lots of home cooking and meals that aren’t served at their typical weekday times.  This past Sunday was one of those days.

We started our laid back Sunday with a late breakfast of homemade waffles for the kids and egg white wraps for the adults.  Not needing lunch, we decided to make an early dinner of slow roasted, coffee and brown sugar rubbed pork served with veggies.  A baked dessert seemed to be the best way to end our day.

With our refrigerator fruit bin still full of apples from a previous picking adventure, they seemed to be a good starting point for our dessert.  Being in laid back mode, I didn’t feel inspired to make (or clean up the mess from) making a homemade dough or crust.  My solution was to use phyllo dough.  Wrapping the apples and a few other ingredients in the phyllo would produce a hot and juicy filling.

The best part about making individual apple desserts was that each treat was made to order.  Our 11 year old asked for only apples in hers.  My husband and our 13 year old had apples and pecans, and I had apples, cranberries, and pecans.  We all agreed on the topping for these treats, though: a scoop of vanilla ice cream and a drizzle of caramel sauce.

 

Pommes en Papillote


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Cook Time
30 min

Cook Time
30 min

Ingredients
  1. 3 apples, cored, peeled, and diced
  2. 1/2 cup brown sugar
  3. 1 tsp. cinnamon
  4. 4 sheets phyllo dough
  5. 2 Tb. butter, melted
  6. chopped pecan
  7. dried cranberries
Instructions
  1. Preheat oven to 350. Place apples in a small bowl, and add brown sugar and cinnamon.
  2. Toss well to combine. Place 1 sheet of phyllo dough on work surface, and brush with butter.
  3. Place a second sheet of phyllo on top of it, and brush that sheet with more butter. (Keep remaining sheets of phyllo covered with a damp towel to prevent the sheets from drying.)
  4. Cut buttered phyllo in half width-wise. Place one-fourth of apple mixture on narrow end. Top with pecans and cranberries, if desired. Starting at that end, roll the phyllo, tucking the sides in.
  5. Place seam side down on rimmed baking tray. Repeat with second half of buttered phyllo dough. Using remaining two sheets of phyllo dough, and make two more apple packages.
  6. Bake for approximately 30 minutes, or until phyllo is golden brown.
  7. Serve warm with ice cream and caramel sauce, if feeling indulgent.
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