Apple phyllo pastry parcels with dried-fruit sauce

YOU
2 servings
Rate this recipe
Fruit

By Food24 November 03 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (14)

2.00 pie apples — large, green,skinned,cored and sprinkled with lemon juice
DRIED FRUIT SAUCE
250.00 ml water
15.00 ml lemon juice
20.00 ml brown sugar
15.00 ml cinnamon — ground
2.00 whole cinnamon sticks
20.00 ml brandy
65.00 ml raisins — seedless
20.00 ml pecan nuts — whole
2.00 peaches — dried, soaked
2.00 dates — chopped
dates — and fresh mint, to garnish
2.00 sheets phyllo pastry
65.00 ml butter
Tap for ingredients
Tap for ingredients

Method:

Preheat the oven to 180 ºC and spray a baking sheet with non-stick spray.
Boil the skins and cores of the apples in water for 15 minutes. Strain through a sieve into a clean saucepan. Add the lemon juice and sugar, stir until dissolved and bring to the boil. Add the remaining ingredients, reduce the heat, cover and simmer slowly for 5 minutes. Remove the cinnamon sticks.
Strain the sauce and keep warm on the side. Chop fruit and nuts left behind in the sieve until slightly finer. Meanwhile steam the apples until just tender. Fill the apple hollows with the chopped fruit and nut mixture.
Brush the phyllo pastry with melted butter, place on top of each other and halve.
Place an apple on each sheet of phyllo pastry and wrap around each apple, forming a parcel. Brush with melted butter. Bake for 15 minutes.
Serve with sauce and surround with dates.
Garnish with mint.
Serves 2.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.