Cranberry, Apple and Maple Phyllo Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 sheets phyllo dough (each 17 by 12 inches), thawed if frozen ( I used 5 sheets)
1 stick (8 tablespoons) unsalted butter, melted, plus more for baking sheet
2 teaspoons ground cinnamon ( I used about 4 – 5 teaspoons and added some on top of the apples)
5 tablespoons pure maple syrup, plus more for serving (I used about 3 Tablespoons of regular syrup)
4 to 5 apples, such as Gala, Fuji, or Pink Lady, cored, halved, and cut into 1/4-inch-thick wedges
1 1/2 cups (5 1/4 ounces) fresh cranberries (I used all of one bag)
2 tablespoons granulated sugar (I probably used 6 – 8 Tablespoons and added some on top of the apples)
1 cup heavy cream
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Directions: |
Directions:1. Preheat oven 400 degrees. Brush a baking sheet with butter. Lay 1 phyllo sheet on the baking sheet, brush with some of the butter, and sprinkle with some of the cinnamon. Repeat layering with remaining phyllo sheets. Bake until crisp and golden brown, about 10 minutes.
2.Remove from oven, and brush top gently with 2 tablespoons maple syrup. Place a row of apple wedges along one short side, with rounded edges facing out. Make a second row of apples next to the first row, overlapping the rows slightly and staggering the wedges so that the rounded edges of the second row fall in between the rounded edges of the first row. Cut wedges as needed to fill gaps at ends of each row. Scatter cranberries over top. Drizzle with 3 tablespoons of the remaining butter and remaining 3 tablespoons maple syrup, and sprinkle with sugar.
3. Bake until apples are just cooked and cranberries have softened, about 25 minutes. Let cool slightly.
4.Before serving, whisk cream until soft peaks form. Cut tart into squares. Drizzle with maple syrup, or I added sprinkled sugar and serve with whipped cream on the side |
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Number Of
Servings: |
Number Of
Servings:8 -10 |
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