Phyllo Christmas crackers with salted caramel dipping sauce

24 servings Prep: 30 mins, Cooking: 2 hrs
Rate this recipe


By Food24 December 07 2017
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (14)

for the phyllo crackers:
250 g fruit mincemeat
1 apple — grated with skin on
1/2 Tbs brandy
12 phyllo pastry — sheets
100 ml butter — melted
twine — for securing the crackers (optional)
icing sugar — to garnish
for the salted caramel sauce:
3/4 cup castor sugar
3 Tbs water
150 ml cream — double thick
salt — just a pinch
1 Tbs butter
Tap for ingredients
Tap for ingredients

Method:

Preheat your oven to 160ºC and line a tray with baking paper.

Place the fruit mincemeat in a small mixing bowl. Squeeze excess juice from the grated apple and discard the juice. Add the apple and brandy to the fruit mincemeat and mix well. Set aside.

Carefully remove three sheets of phyllo pastry from the packaging. Keep the remaining phyllo sheets covered with the plastic provided in the box and a damp tea towel. Lay one sheet of phyllo on your work surface with the short side in front of you (i.e. “portrait” orientation). Brush the sheet with melted butter and place a second phyllo sheet on top. Brush the top with butter again and place the third phyllo sheet on top. If any of the sheets tear, simply “glue” them together with the melted butter.

Cut the phyllo sheet stack in half horizontally. Then cut each half into three equal pieces vertically so that you end up with six phyllo rectangles.

Place a teaspoon of the fruit mince filling on the short end of each phyllo rectangle. Brush the other end with a small amount of melted butter. Roll the filling up in the phyllo pastry, the melted butter will help to stick it together. Pinch and gently twist the ends to give the cracker shape. You can also secure the ends with a short piece of twine.

Arrange the crackers on your baking tray. Brush with a little melted butter and bake for 20 minutes until golden. While the first batch of crackers are baking you can prepare your second batch, then the third, etc. You will prepare four batches in total. Set the crackers aside to cool.

While the last batch is baking prepare your caramel sauce. Place the castor sugar and water in a small saucepan and stir over a low heat to dissolve the sugar. Use a pastry brush dipped in water to brush away any sugar crystals that stick to the sides of the saucepan.

Bring the sugar mixture to the boil. Allow to boil gently without stirring until the syrup starts turning golden. Give the pot a small swirl and keep an eye on it as it will turn quickly. Once the syrup is a rich golden colour remove it from the heat and immediately add the cream, salt and butter. (Take care as it will bubble and steam!) Give the sauce a good whisk until it is smooth. Leave to cool for 10 minutes.

Remove the twine from the crackers if you used it. Arrange the crackers on a serving plate and dust with icing sugar. Transfer the caramel sauce to a dipping bowl and serve with the crackers.

Recipe reprinted with permission of Cupcakes and Couscous. To see more click HERE.

ALSO READ:

Puff pastry S’mores waffles

Phyllo-pastry Salmon tarts
3 ways with pastry


To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.



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.